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Chicken Soup

Chicken Soup

by Linzi Newton

Ingredients

  • 852 ml Water, Mineral Or Tap
  • 100 g Chicken Broth, Baxters
  • 200 g Potatoes, White, Raw, Weighed With Skin, Flesh Only, Average
  • 40 g Carrots, Whole, Raw, Peeled, Average
  • 40 g Parsnip, Raw, Unprepared, Average
  • 1 Med Onion/90g Onions, Raw, Average
  • 2 Med Stalk/80g Celery, Raw, Average

Method

  1. For this recipe you will need the bones of 1 whole chicken, you need to boil the bones in the water for about an hour. Once you have done this strain off the bones and leave to cool.
  2. Once the broth is then cool skim off the fat that will of raised to the top. This reduces the calories, however there will be some calories from the bones so I have accounted for this by adding some chicken broth to the recipe.
  3. Once you have skimmed off the fat add in the thinly sliced potato, parsnip, carrot, celery & Onion. Then put the whole lot into the blender and wizz until smooth.
  4. Finally to finish put the soup back into the pan and add salt & pepper to your taste.

Comments

Smooth and delicate chicken taste. Good consistency, lots of flavour and very few calories.

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