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Creamy Chicken and Vegetable Soup

Nicky Corbishley
  • 26 minutes
  • Serves 6

INGREDIENTS

3

chicken breasts, (chopped into bitesize chunks)

3

carrots, (peeled and roughly chopped)

3

potatoes, (peeled and roughly chopped)

2

celery sticks, (sliced)

150 g

mushrooms (sliced)

salt and pepper

1 tsp

dried thyme

850 milliliters

chicken stock

3 1/2 tbsp

butter

1

large onion, (peeled and finely chopped)

6 tbsp

plain (all purpose) flour

300 milliliters

semi-skimmed milk

1 tbsp

lemon juice

130 g

sliced kale

2 tbsp

chopped parsley