PREPARATION


Step 1

Place 3 1/2 cups cold water, stock, chicken, onion, celery and leek in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 1 hour. Transfer chicken to a bowl. Cool slightly. Remove and discard bones. Shred meat. Set aside. Strain stock mixture into a large heatproof jug. Discard solids.

Step 2

Melt butter in pan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in stock mixture and cream. Cover and bring to the boil. Reduce heat to medium. Add chicken. Cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Season with salt and pepper. Sprinkle with parsley. Serve.







INGREDIENTS


2 cups Massel chicken style liquid stock
3 (900g) chicken marylands, skin removed
1 large brown onion, chopped
2 celery stalks, chopped
1 medium leek, trimmed, halved, washed, chopped
50g butter
1/3 cup plain flour
1/2 cup pure cream
1/4 cup finely chopped fresh flat-leaf parsley 




NUTRITION INFORMATION

Serving Size: 1 (328 g)     Servings Per Recipe: 4

Calories 363.4    Calories from Fat 249 69%    Total Fat 27.7 g 42%    Saturated Fat 16.2 g 81%    Cholesterol 96.1 mg 32%    Sodium 1061.8 mg 44%    Total Carbohydrate 12.8 g 4%    Dietary Fiber 0.7 g 2%    Sugars 1.2 g 4%    Protein 15.8 g 31%





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