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Roast Chicken Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 30g margarine
  • 2 onions, finely diced
  • 1 clove garlic, crushed
  • 2 carrots, peeled and diced
  • 1 stalk celery, diced
  • 2 potatoes, peeled and diced
  • 15ml fresh parsley, chopped
  • 1 litre water
  • 1 KNORR Chicken Stock Pot
  • 300g roast chicken meat, shredded
  • 65ml cream
  • Robertsons Freshly Ground Black Pepper
  • 1 Melt margarine in a pot and gently sauté the onion and garlic until soft.
  • 2 Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently.
  • 3 Add the parsley, water, KNORR Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked.
  • 4 Remove from the heat and stir in the cream.
  • 5 Using a hand blender blend to preferred thickness – for a chunky soup give it a quick whizz. For a smoother mouth feel blend well.
  • 6 Season with Robertsons Freshly Ground Black Pepper and serve piping hot.
  • 7 Tip – don’t spend too much time chopping and dicing the veggies perfectly as you are going to blend the soup at the end!