Chicken soup made with a whole chicken and enjoyed as a meal is perfect food for a busy lifestyle. Any vegetables can be added to this dinner in a bowl.
- 1 medium chicken
- 2 litres water
- 2 large onions finely chopped
- 4 sticks celery cut into slices
- 90 gr butter
- 1 parsnip chopped into pieces
- 1/3 cup plain flour
- ½ cup cream
- Finely chopped parsley for garnish
Put the chicken into a large saucepan and add water, one of the chopped onions and half of the celery. Bring to the boil, reduce heat and simmer covered for 1 ½ hours, or until the chicken is cooked. Now remove the chicken from the stock and save the stock.
In a separate pan, melt the butter and add the remaining chopped onion, celery and parsnip. Cook gently until the onion is tender. Add the flour and stir until combined. Cook for one minute or so. Now add the chicken stock gradually. Return to heat and continue to stir until the soup boils and thickens. More water may be needed depending on consistency of liquid.
Season with salt and pepper and crumbled stock cube if using. Cover pan and continue to simmer for 10 minutes or so.
Remove meat from bones of chicken and add to the soup. Add cream and heat through.
Scatter parsley over the soup when dished up in bowls.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers