Cream of Chunky Chicken Soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 200 | g | Chicken, dark & light meat (50/50) skinless diced |
| 1.5 | l | KNORR Clear Chicken Bouillon |
| 75 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| 100 | g | KNORR 1-2-3 ROUX White |
| 3 | g | Parsley . Chopped |
Preparation
Advance Preparation
Make up the bouillon as per manufactures instructions using 25g paste per 1 ltr of boiling water. Poach the chicken in KNORR Chicken stock, when cooked remove and chill. Cover, label and refrigerate until required for use. Preheat serving dishes
Method
1. Bring the stock to the boil add the white roux and whisk in well, bring back to the simmer. Cook for 2 minutes.
2. Whisk in the cream and bring back boil, dice the poached chicken and add to the soup, simmer for 5 minutes.
3. Serve in soup bowls garnished with fresh chopped parsley.
Service Hint
Serve with KNORR croutons.
Handy hint
This soup can be flavoured by using any variant from the KNORR Pureed Herbs and Spices Range.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
