LEFTOVER CHICKEN CREAM SOUP

SERVES 4. PREP 15 MINS. COOK 20 MINS

INGREDIENTS

• 2 handfuls of leftover roast chicken

• 1 garlic clove, crushed

• ½ onion, diced

• 1/3 carrot, diced

• ¼ cup frozen green peas

• ¼ cup canned corn, drained

• 2 tbs butter

• 1 tbs plain flour

• 1 tsp chicken stock powder

• 1 cup water

• 1 cup milk

• Salt and pepper

• Parsley, chopped for topping

METHOD

1 Cut vegetables and shred roast chicken.

2 In a medium saucepan, melt butter over medium heat and cook onion and garlic until softened.

3 Add carrot and cook through. Then add chicken and stir through.

4 Reduce heat to low, add flour and combine with other ingredients.

5 Add water, milk, and stock. Simmer over medium heat until slightly thickened. Add corn and peas, cook further 2 minutes.

6 Taste with salt and pepper. Serve in a bowl, top with chopped parsley, and enjoy. To use this recipe as a pie filling, reduce on the stove until soup is the desired thickness.