Average Rating  ? No. of Servings   8 Approximate Cost   $21.90 Ingredients: 2.00 l   water   1.00 l   chicken stock (liq)   1.00   carrot (ea)   1.00 bn   celery (bunch)   1.00   brown onion (ea)   40.00 g   butter   0.33 c   flour   2.00 tbsp   lemon juice   0.50 c   cream   2.00 bn flat leaf   fresh parsley   0.50 kg actual recipe says 1.8 kg   whole chicken

Directions: Put water, stock, chicken, carrot, celery and onion in a large pot. Bring to the boil. Simmer covered for 1 1/2 hrs. Remove chicken and simmer the broth covered for another 30 minutes. Strain the broth through a sieve. Debone chicken and shred coarsely. Melt butter in saucepan, add flour, cook, stirring until mixture thickens and bubbles. Gradually stir in broth and lemon juice. Bring to boil, stirring. Add cream, reduce heat; simmer uncovered, about 25 minutes, stirring occasionally. Add chicken. Whizz soup til smooth. Whizz until smooth (creamed).