(FID) / Low Amines / Med Sals / MSG Free

Creamy Chicken Soup (S)

Serves 4 – 6


  • 2 teaspoons Non GM Canola Oil, rice bran oil or other suitable oil.
  • 1 small leek  halved, washed, cut into short, thin strips
  • 2 celery  sticks trimmed, thinly sliced
  • 2 cups CARROTS  peeled, thinly sliced diagonally
  • 60 g grass fed butter or dairy free spread
  • 1/6 cup wheat free, gluten free cornflour (can use 1/3 cup of plain flour  sifted if not gluten intolerant, or allergic to wheat)
  • 6 cups BASIC chicken stock
  • 2 cups shredded, cooked chicken
  • 1/4 cup flat-leaf parsley leaves finely chopped (optional)
  • Optional 1/3 cup  thickened cream (not for dairy free)


  1. Heat oil in a large saucepan over medium heat. Add leek, celery and carrot. Cook for 6 to 7 minutes or until vegetables are soft. Transfer to a plate.
  2. Melt spread in saucepan over medium heat until foaming. Stir in flour. Cook for 1 minute. Remove from heat. Gradually whisk in stock (and  cream if using). Return to heat. Stir until mixture comes to the boil.
  3. Return vegetables to saucepan. Add chicken. Stir until warmed through. Stir in parsley. Ladle soup into bowls and serve.

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