creamy chicken soup

serves 8

Ingredients

3.6kg whole chicken
300g brown onion, coarsely chopped
250g carrot, coarsely chopped
200g stalk celery, trimmed, coarsely chopped
4 litres water
2 litres chicken stock
80 gram butter
100g plain flour
4 tablespoon lemon juice
250ml pouring cream
1/2 cup finely chopped fresh flat-leaf parsley

Dietary substitutions

• Butter ... Nutlex or margarine
• Flour ... Gluten free plain flour
• Cream ... Coconut cream

Method

1. Place chicken, onion, carrot and celery in large saucepan with water and stock. Bring to the boil. 
2. Reduce heat and simmer with lid on for 1½ hours. 
3. Remove chicken from pan; simmer broth, covered, 30 minutes.
4. Drain
5. Melt butter in large saucepan. 
6. Add flour and stir until mixture bubbles and thickens. Gradually stir in broth and juice; bring to the boil. 
7. Reduce heat and simmer with lid off for about 25 minutes or until thickened slightly.
8. Remove from heat. Remove and discard skin and bones from chicken
9. Shred meat coarsely. 
10. Add chicken and cream to soup; stir over heat, without boiling, until soup is heated through.