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Roast Chicken Soup

Roast Chicken Soup

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A homemade chicken soup is simply irresistible – treat your family to this delicious, heart warming soup!

Preparation time


30 g margarine
2 onions, finely diced
1 clove garlic, crushed
2 carrots, peeled and diced
1 stalk celery, diced
2 potatoes, peeled and diced
15 ml fresh parsley, chopped
1 litre water
1 Knorr chicken stock pot
300 g roast chicken meat, shredded
65 ml cream
Robertsons freshly ground Black Pepper

Preparation method

Melt margarine in a pot and gently sauté the onion and garlic until soft.
Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently.
Add the parsley, water, KNORR Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked.
Remove from the heat and stir in the cream.
Using a hand blender blend to preferred thickness – for a chunky soup give it a quick whizz. For a smoother mouth feel blend well.
Season with Robertsons Freshly Ground Black Pepper and serve piping hot.
Tip – don’t spend too much time chopping and dicing the veggies perfectly as you are going to blend the soup at the end!

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