POLOKWANE – Nothing tastes better than a perfectly blended, seasoned bowl of soup.
The word ‘soup’ comes from French ‘soupe’, which comes through Vulgar Latin suppa (“bread soaked in broth”) from a Germanic source, from which also comes the word “sop”, a piece of bread used to soak up soup or a thick stew.
What’s for Dinner‘s recipe for Roast Chicken Soup is sure to be a hit with your family tonight.
Ingredients
- 30g margarine
- 2 onions, finely diced
- 1 clove garlic, crushed
- 2 carrots, peeled and diced
- 1 stalk celery, diced
- 2 potatoes, peeled and diced
- 15ml fresh parsley, chopped
- 1 litre water
- 1 x KNORR Chicken Stock Pot
- 300g roast chicken meat, shredded
- 65ml cream
Method
- Melt margarine in a pot and gently sauté the onion and garlic until soft.
- Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently.
- Add the parsley, water, KNORR Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked.
- Remove from the heat and stir in the cream.
- Using a hand blender blend to preferred thickness – for a chunky soup give it a quick whizz. For a smoother mouth feel blend well.
Tip – don’t spend too much time chopping and dicing the veggies perfectly as you are going to blend the soup at the end!
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