INGREDIENTS
3 chicken breasts, - chopped into bitesize chunks
3 carrots, - peeled and roughly chopped3 carrots, - peeled and roughly chopped
3 potatoes, - peeled and roughly chopped3 potatoes, - peeled and roughly chopped
2 celery sticks, - sliced2 celery sticks, - sliced
150 g mushrooms - sliced150 g mushrooms - sliced
pinch of salt and pepper pinch of salt and pepper
1 tsp dried thyme1 tsp dried thyme
850 ml chicken stock850 ml chicken stock
3.5 tbsp butter3.5 tbsp butter
1 large onion, - peeled and finely chopped1 large onion, - peeled and finely chopped
6 tbsp plain (all-purpose) flour6 tbsp plain (all-purpose) flour
300 ml semi-skimmed milk300 ml semi-skimmed milk
1 tbsp lemon juice1 tbsp lemon juice
130 g sliced kale130 g sliced kale
2 tbsp chopped parsley2 tbsp chopped parsley
INSTRUCTIONS
Add chicken, carrots, potatoes, celery, mushroom, salt, pepper, thyme, and stock to a large saucepan. Boil, then simmer for 15 minutes.
Drain and reserve the liquid stock.
Add butter and onions to a large saucepan. Cook onions for 5-6 mins on medium heat, until softened. Add the flour and mix using a balloon whisk. Add in a ladle of the reserved stock. Stir with the whisk until smooth. Repeat until stock is used. Pour in the milk and heat whilst stirring with the whisk until the soup thickens.
Add the chicken and veggies back in. Add the kale. Heat through and add in half the lemon juice. Taste and add more lemon juice and seasoning if required. Sprinkle with parsley, then serve.