Lunch

Chicken Soup & Garlic Bread

Whatever the trend of the day, there is nothing better than a classic chicken soup and tasty garlic bread made with delicious Johnston Mooney and O’Brien ButterkrustFamily Pan.

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Serves4

Ingredients for the chicken soup:

  • 2 chicken fillets sliced
  • 1 lit chicken stock
  • 1 onion diced
  • 3 carrots diced
  • 2 celery sticks
  • 1 clove garlic crushed
  • 2 tbsp oil
  • 200ml cream
  • Handful of peas optional

Method

In a large saucepan fry the onions, garlic and celery for 1 minute. Add the chicken and fry until opaque. Add the carrots and stock to the pan and slowly bring to the boil, turn down the heat and simmer until the carrots are soft. Remove pot from heat and blend until the desired texture.Add the cream and peas and return to the heat until heated through.

Ingredients for the garlic bread:

  • 4 – 8 slices of Johnston Mooney and O’Brien Butterkrust Family Pan
  • 1 clove garlic
  • 25g butter
  • Chopped parsley optional

Method

Toast the bread and rub each slice with the garlic clove, the toast acts as a grater. Spread butter on each slice and sprinkle chopped parsley if using. Can be placed under the grilled for an extra pop of heat or eaten immediately.