Chicken And Creamed Vegetable Soup
|Chicken stock||1 1⁄4 Liter (5 Cups)|
|Carrots||360 Gram, chopped (3 Medium Sized)|
|Celery sticks||75 Gram, chopped (1 Stick)|
|Swede||300 Gram, chopped (1 Large Sized)|
|Onion||150 Gram, chopped (1 Medium Sized)|
|Chicken thigh fillets||440 Gram, chopped (4 Fillets)|
Combine stock, carrot, celery, swede, onion and bay leaves in large pan.
Bring to boil; simmer, covered, for about 20 minutes or until vegetables are tender.
Discard bay leaves.
Blend or process vegetable mixture, in batches, until pureed; return mixture to same pan, add chicken.
Bring to boil; sim- mer, uncovered, until chicken is cooked through, [can be prepared ahead to this point; refrigerate overnight or freeze]