Home-made Chicken Soup Recipe

Put the butter into a large saucepan over a low heat and let it melt, then add the prepared onions, celery and carrots and cook gently until they begin to soften. Sprinkle the flour into the pan and cook for a further 2 minutes, stirring well to combine, then add the chicken stock and bring the pan up to the boil, continuing to stir. Once boiling, reduce the heat and simmer for about 10 minutes, or until the vegetables are cooked through. Add the shredded cooked chicken and continue to cook the soup until the meat is heated through, then check the seasoning and add salt and pepper if wished. Serve immediately, garnished with the parsley.