Cream of chicken soup with parmesan cheese croûtons

2H 45M



Cream of chicken soup with parmesancheesecroûtons

1.Place chicken, onion, carrot and celery in large saucepan with water and stock. Bring to the boil. Reduce heat and simmer with lid on for 1½ hours. Remove chicken from pan; simmer broth, covered, 30 minutes.
2.Strain broth through muslin-lined sieve or colander into large heatproof bowl. Set solids aside for another use.
3.Melt butter in large saucepan. Add flour and stir until mixture bubbles and thickens. Gradually stir in broth and juice; bring to the boil. Reduce heat and simmer with lid off for about 25 minutes or until thickened slightly.
4.Remove from heat. Remove and discard skin and bones from chicken; shred meat coarsely. Add chicken and cream to soup; stir over heat, without boiling, until soup is heated through.
5.Meanwhile, to make parmesan cheese croûtons, preheat grill. Toast bread on one side then turn and sprinkle with cheese. Grill croûtons until cheese browns lightly.
6.Serve bowls of soup with croûtons; sprinkle with parsley.