Ingredients
1.2l/2
pint chicken stock
450g/1lb
cooked chicken, skinned and shredded
2
onions, peeled and sliced
2
sticks celery, finely chopped
2
carrots, peeled and finely diced
1
tbsp freshly chopped parsley
Directions
2.
1. Melt the butter in a large saucepan and gently sweat the onions, celery and carrots until starting to soften.
3.
2. Stir in the flour and cook for 2 minutes. Stir in the chicken stock and bring to the boil, stirring as you do so. Season and simmer for 10 minutes until the vegetables are tender.
4.
3. Add the cooked chicken and heat through. Stir in the parsley and serve.
Charlotte Restaurants
