Chicken Soup with Vegetables

Ingredients

• •10 cups chicken stock
• •250 g mixed vegetables (zucchini, beans, carrot)
• •1 chicken breast
• •1 tbsp butter
• •½ cup flour
• •1 cup milk

Preparation

1. 1

   Dice the vegetables and put them on the heat with 1 tbsp butter and enough chicken stock to cover. Simmer over low heat until tender.

2. 2

   Whisk the flour with the milk, stir into the boiling vegetables, add the remaining stock and cook for 10 minutes. Add the shredded chicken and salt, then remove.