Pure soul food, this warming, simple chicken soup makes the most of leftover roast chicken. healthy and fast prepared and has an exceptional flavor
2 onions, sliced
2 sticks celery, finely chopped
2 carrots, finely diced
25g/2oz plain flour
1.2 litres/2 pints chicken stock
450g/1lb cooked chicken, skinned and shredded
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
Melt the butter in a large saucepan over medium heat and gently fry the onions, celery, and carrots until they start to soften.
Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with salt and pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the vegetables are tender.
Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.