Cream of Chicken and Vegetable Soup

2 lbs chicken
stock
6 cups water
1 thick celery, chopped
6 peppercorns
1 bay leaf
1 clove garlic, sliced
1 small onion, chopped
Soup
1 medium carrot
1 tbsp oil
1 medium onion, sliced
1 cup button mushrooms, sliced
cup plain flour
cup milk
1 cup cream
cup snow peas, thinly sliced
3 medium tomatoes, peeled, seeded, chopped
1 tbsp soy sauce
salt and fresh ground black pepper, to taste

1. Make Stock: Wipe over and dry chicken. Using poultry shears, cut chicken into breasts, thighs, legs and wings. Place in a large heavy-based pan with water, celery, peppercorn, bay leaf, garlic and onion. Bring to boil; reduce heat and simmer, covered, for 1 hours. Remove from heat; cool slightly. Strain, reserve stock and chicken; discard onion mixture. (You will need 5 cups of stock for this recipe.)

3. Cut reserved chicken into thin strips.  Add chicken, cream, snow peas, tomatoes, and soy sauce to soup.  Stir until heated through.  Season to taste. Serve hot.

 

2. Make Soup: Cut carrot into matchstick strips. Heat oil in a large heavy-based pan; add onion, carrot and mushrooms.  Cook, stirring, over low heat until onion is tended, stir in stock and blended flour and milk.  Bring to boil.  Reduce heat and simmer, stirring, until slightly thickened.

     Serves 6.