2 teaspoons oil
1 onion, finely chopped
175 g/6 oz cooked chicken, chopped
900 ml (1 1/2 pints) boiling water
1 tablespoon soy sauce
small pinch of dried sage
small pinch of ground cinnamon
1/2 small garlic clove, crushed
2 tablespoons skimmed milk powder
2 tablespoons cold water
1 tablespoon chopped parsley
pepper
1 onion, finely chopped
175 g/6 oz cooked chicken, chopped
900 ml (1 1/2 pints) boiling water
1 tablespoon soy sauce
small pinch of dried sage
small pinch of ground cinnamon
1/2 small garlic clove, crushed
2 tablespoons skimmed milk powder
2 tablespoons cold water
1 tablespoon chopped parsley
pepper
method
1. Heat the oil in a saucepan, add the onion and fry for 3 minutes, stirring, until transparent. Add the chicken, water, soy sauce, sage, cinnamon and garlic.
2. Bring to the boil, then simmer for 5 minutes.
3. Combine the milk powder with the water. Stir a little of the soup into the milk, then slowly add this mixture to the pan, stirring constantly over a gentle heat. Add the parsley and pepper to taste.
Take care not to let the soup of reconstituting the boil after the milk has been skimmed milk powder, added or it may curdle. If you would like a slightly richer soup, use semi-skimmed fresh milk instead
2. Bring to the boil, then simmer for 5 minutes.
3. Combine the milk powder with the water. Stir a little of the soup into the milk, then slowly add this mixture to the pan, stirring constantly over a gentle heat. Add the parsley and pepper to taste.
Take care not to let the soup of reconstituting the boil after the milk has been skimmed milk powder, added or it may curdle. If you would like a slightly richer soup, use semi-skimmed fresh milk instead
serving amount
serves 4
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