Nourishing and quick to prepareIngredients:3 sticks celery, chopped finely575 ml (1 pint) chicken stock125 g (4 oz) cooked chicken, chopped25 g (1 oz) dairy-free margarine25 g (1 oz) gluten-free plain flour blendSalt and freshly ground black pepper
What to do:
- In a medium saucepan put the chicken stock and celery and bring to the boil. Cover and simmer gently for 10-15 minutes until the celery is tender.
- Add all the other ingredients to the pan, season to taste.
- Stirring continually, bring slowly back to the boil and gently simmer for another 5 minutes.
- Serve with your favourite gluten free bread.Top Tip:
Try adding 1/2 x 5 ml spoon (1/2 teaspoon) of chilli powder, or a dash of tabasco, to give the flavour a kick!