Chicken Soup

There's nothing like a comfort soup when your suffering from a cold - these quantities made enough for a good sized bowl of soup for 2 of us. I used fresh herbs to get more goodness.

1 chicken breast, cooked and shredded

1 small yellow onion chopped

2 small carrots peeled and diced

1 pint chicken broth – I used an OXO

1 medium diced potato

2 cloves garlic minced

1/4 tsp dried parsley

pinch dried thyme

pinch dried crushed rosemary

Salt and freshly ground black pepper

1/2 cup frozen peas

1 oz butter

1 cup milk

3 Tbsp all-purpose flour

1. Boil the carrots, onion, potato, garlic and herbs in the chicken broth for 30 minutes or till the carrot is tender - add more liquid if some evaporates
2. Add the frozen peas and chicken and cook for 10 minutes
3. Make a thick white sauce by melting the butter, adding the flour and then the milk
4. Stir the white sauce into the vegetables and heat for 5 minutes