Ingredients
For the soup
- 55g butter
- 2 onions, diced
- 2 cloves garlic, chopped
- 2 sticks celery, finely chopped
- 2 carrots, finely chopped
- 1 x tin sweetcorn
- 1 litre low salt chicken stock
- 450g cooked free range chicken, skinned and shredded
- 25g plain flour
- Small bunch parsley, chopped
- Pepper to taste
For the bread
- 500g strong bread flour
- 1 tspn salt
- 12g sugar
- 12g butter
- 1 sachet dried yeast
- 1 tbspn dried thyme
- Approx 300ml tepid water
Method
For the soup
- Melt the butter in a pan over a medium heat and gently fry the onions, garlic, carrots and celery until they start to soften.
- Stir in the flour and cook for 2 minutes, then add the chicken stock and bring to the boil, stirring as you do so.
- Add the sweetcorn and simmer for around 10 minutes until all the vegetables are tender.
- Add the cooked chicken and cook until heated through, then sprinkle in the parsley, taste and adjust the seasoning adding pepper if desired.
For the bread
- Place all the ingredients in a large mixing bowl, make a well in the centre and pour in water gradually, mixing as you go, until the flour comes together to form a dough.
- Turn out onto a floured work surface and knead for 10 minutes until the dough becomes smooth and elastic then place in a lightly oiled bowl.
- Leave to rise in a warm place for 30 mins to an hour, or until doubled in size.
- Turn out onto the board again, knock back and shape into rolls or a single loaf and place on a baking sheet. Leave to rise again for 15 minutes or so then cook in the oven for 30-40 minutes, turning around half way through for an even bake.