Ingredients
Serves: 4- 6
- 1.2 liters Homemade Free Range chicken stock
- 1 chicken stock frond or ½ stock cube (optional)
- About 100g cooked chicken
- 300ml milk
- 50g flour
- 2 tablespoons water to make a paste with flour
- 1 table spoon lemon juice
- ¼ teaspoon grated nutmeg
- Salt (if not using stock cube) and pepper
- 150ml cream
- Croutons to garnish
Method:
- Neatly dice the leftover cooked chicken meat
- Add the chicken and milk to the stock
- Blend the flour with the water to form a smooth paste
- Slowly add the flour mixture to the milk, stirring continuously
- Bring to the boil
- Reduce heat and simmer gently for 10 minutes
- Season with salt and pepper to taste, add lemon juice and nutmeg
- Stir in the Cream
Pour into individual bowls and garnish with croutons.
