Saturday

Chicken and Celery Soup

 gluten-free dairy-free

Nourishing and quick to prepare





Ingredients:

3 sticks celery, chopped finely
575 ml (1 pint) chicken stock
125 g (4 oz) cooked chicken, chopped
25 g (1 oz) dairy-free margarine
25 g (1 oz) gluten-free plain flour blend
Salt and freshly ground black pepper

What to do:
  1. 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.
  2. Add all the other ingredients to the pan, season to taste.
  3. Stirring continually, bring slowly back to the boil and gently simmer for another 5 minutes.
  4. 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!

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