Thick chicken soup

Recipe from: 7/31/2003 12:00:00 AM

Ingredients 14
Servings 4
Time

Ingredients

  • 250
    g
    leftover cooked chicken
  • 60
    ml
    margarine
  • 1
    onion, chopped
  • 5
    ml
    mild curry powder
  • 5
    potatoes, peeled and diced
  • 2
    carrots, peeled and diced
  • 2
    celery stalks, chopped
  • 750
    ml
    chicken stock
  • salt and pepper
  • 250
    ml
    sliced green beans
  • 5
    ml
    dried mixed herbs
  • 7
    ml
    dried parsley
  • 250
    ml
    milk
  • 15
    ml
    cornflour
 

Method

 
Cut the chicken into bite-sized pieces.
Heat the margarine and sauté the onion until soft.
Add the curry powder and cook for one minute.
Add the potatoes, carrots, celery, stock and seasoning and bring to the boil.
Simmer for 15 to 20 minutes or until the vegetables are cooked.
Add the chicken, beans and herbs and simmer for 15 minutes.
Blend the milk and cornflour and stir into the soup.
Bring to the boil and simmer until the soup thickens. Season and serve.
 

Read more on: poultry  |  soup  |  sauté
 

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