About this recipe:Tinned soup can be so high in salt. This is why I invented this recipe, for a healthier and tastier alternative. It makes around 1 litre and is perfect on its own or in casseroles.
350ml chicken stock, divided
1 teaspoon finely chopped onion
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chopped fresh parsley
Pinch Schwartz lemon pepper
Pinch ground allspice
95g plain flour
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Method Prep:10min › Cook:10min › Ready in:20min
Place 1 tablespoon of chicken stock in a saucepan over medium-low heat and cook and stir the onion and garlic in the stock until they are softened, about 3 minutes. Pour in the rest of the stock and 125ml of milk and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice and paprika. Bring the mixture to the boil, reduce heat and allow to simmer for 1 to 2 minutes.
Whisk together the remaining milk and the flour until smooth; whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to the boil and thickens.
For best flavour, mix the juices from a roasted chicken into enough chicken stock to equal 350ml.
Great taste, but to much on the thick side for me. I used mainly 12% coffee cream which might have thickened it up even more :-P. I added another 500 ml chicken stock and it was perfect for me. Great taste nothing wrong with the taste and easy to make. All in all a good eat :-). Oh BTW I sliced and added some leftover potatoes from the day before. Awesome. - 06 Dec 2013