Chicken Soup

Ingredients - serves 6


1.2l/2 pint chicken stock made from gluten free/wheat free chicken stock cube or home made by boiling up the chicken bones
450g/1lb cooked chicken, skinned and chopped small
2 onions, peeled and sliced
2 sticks celery, finely chopped
2 carrots, peeled and finely diced
1 tbsp freshly chopped parsley
55g/2oz butter
55g/2oz gluten free/wheat free plain flour
Salt and black pepper to taste

Method


Melt the butter in a large pan and gently cook the onions, carrots and celery until just soft.
Stir in the gluten free/wheat free flour and cook for 2 minutes. Add the chicken stock and bring to the boil, stirring all the time. Season and simmer for 10 minutes.

Add the cooked chicken and heat through. Stir in the parsley and serve.