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Dinner Lady's cream of chicken soup

So called because it has made use of so many left over scraps and very floppy vegetables and therefore very "Dinner Lady" as my extended family now refer to anything like this.  The chicken stock was made by boiling up the carcass of our roasted chicken in a pan with bay leaves from a pot in the patio, onion and seasoning. Although we had thought we had picked all the meat off it already, there were a few more scraps to be found which I threw into the soup at the end.   It was hard to convince Mrs Doubtfire that this was homemade, so certain was he that it was from a tin or carton. Is that a compliment?  Use whatever vegetables you have malingering in your fridge; the ones listed in the recipe are simply what were in mine.
  • splash olive oil
  • half onion, chopped
  • 1-2 limp carrots, chopped
  • 3 floppy stalks of celery, trimmed and chopped
  • half kohlrabi, peeled and cubed
  • 1 medium potato, scrubbed and cubed
  • 1 clove garlic, crushed
  • 1-2 pints chicken stock
  • slug cream or milk
  • handful parsley leaves, chopped fine
  • seasoning
  • scraps of left over roasted chicken
  1. In a large pan fry the onion in the olive oil for about 5 minutes or until golden. 
  2. Add the carrots, celery, kohlrabi, and potato and coat with the oil.
  3. Add the garlic, half the parsley leaves and chicken stock, bring to the boil, then simmer for 30 minutes or until the vegetables are tender.  
  4. Blitz it to a puree and add more liquid if it is a little gloopy (which mine was).
  5. Add the cream or milk, remaining parsley leaves, scraps of left over roasted chicken and season to taste.