Ingredients

Serves 4-6

Chrissie's Cream of Chicken Soup
6 cups chicken stock*
1 cup cream
60g butter
½ cup plain flour
Salt and pepper to taste
2 carrots, finely chopped
1 leek, finely chopped
2 sticks celery, finely chopped
Fresh parsley
2 chicken fillets diced.
Croutons (optional)


Yumi’s Chicken Skewers
2 x chicken fillets
1-2 tbsp of garlic dip* 
1-2 tbsp mirin (sweet Japanese cooking wine)
Salt, pepper
Sesame seeds
Soaked wooden skewers
Steamed rice to serve
 

Method

Chrissie's Cream of Chicken Soup
*Use homemade stock if possible (see below) but otherwise Massell stockcubes will do.
Chop carrot, leek and celery very finely and cook in oil or butter until soft.
Throw in little bits of chicken. Fry until cooked but not brown. You want those chicken morsels to be soft. Throw in a cup or two of stock and put aside.
New saucepan! Melt butter and stir in flour to make a roux. Throw in cream and stir over low heat. Gradually add in rest of stock (4 or 5 cups) avoiding lumps. Then stir in chicken and vegetable mix.
Add salt and pepper to taste.
Sprinkle with parsley and I add in a few crispy croutons from old bread... Voila! Delicious!

Chrissie's Homemade stock
3 chicken frames from butcher.
3 brown onions
6 cloves garlic
1-2 carrots
Celery ( I use the base and leaves - the bits you'd usually throw away)
Salt, pepper, thyme, bay leaf (whatever's lying around)
Boil for 2-3 hours.
Strain solids.
You're left with delicious stock!
There'll be a layer of fat in top. Put the pot in the fridge until cool then when the fat is hard you can just skim it off.


Yumi’s Chicken Skewers
Mix together garlic dip and mirin and season with salt and pepper.
Slice chicken into strips and marinate in garlic mix.
Thread chicken onto wooden skewers and coat in sesame seeds.
Grill until cooked.
Serve with rice. I prefer a combination of wild rice and white rice.
*Garlic Dip is available from IGA supermarkets