Perfect Chicken Soup

Method

1. Fry the diced chicken/turkey breast for a few minutes on a low heat until most of the pink is gone.
2. Pour the water into a pot, add the chicken, potatoes, onion and any other vegetables you'd like to add.
3. Cook on a medium heat for about 10 minutes.
4. Stir in onion stock, salt and pepper.
5. In a separate pot, melt the butter over a reasonably low heat.
6. Sift the flour one tablespoon at a time into the butter, whisking it with a fork. Continue doing until very thick.
7. Slowly stir in the milk. (I like to pour in a small amount, mix until smooth and then pour a small amount more, etc...)
8. Once all the milk has been added, stir for a further five minutes or so until creamy and thick.
9. Finally, stir the milk mixture into the other pot and leave for another 30 minutes or so on a low heat. Serve immediately and enjoy :)

Tip

- Feel free to use any kind of stock in the soup, I just prefer onion! - Use as many various vegetables as you'd like to add more flavouring! - if you don't have any onion or garlic, chive is a perfect combination of the two! - I normally use chicken or turkey but things like cooked ham would be perfectly tasty in the soup as well - I also like to add some herbs/spices into the soup or the milk mixture. Last time I made it I added Turmeric, Paprika and Mixed Herbs!