Cream Of Chicken Soup With Herb And Cheese Quick Bread - cooking recipe

Ingredients

4 cups chicken stock
1 None whole chicken (about 4 lbs)
1 None carrot, coarsely chopped
1 stick celery, coarsely chopped
1 None onion, coarsely chopped
3 tbsp butter
1/3 cup flour
2 tbsp lemon juice
1/2 cup light cream
1/4 cup finely chopped fresh flat-leaf parsley
None None FOR THE HERB AND CHEESE QUICK BREAD
2 tsp olive oil
1 small onion, finely chopped
1 1/2 cups self-rising flour
1/3 cup grated Cheddar cheese
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp fresh chives
2/3 cup milk
2 tbsp grated Parmesan cheese

Preparation

Place the stock and 2 quarts water in large saucepan with chicken, carrot, celery and onion; bring to a boil. Reduce heat to low; simmer, covered, for 1 1/2 hours. Remove chicken from pan. Simmer broth, covered, for 30 mins.
Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids. Remove and discard chicken skin and bones; shred meat coarsely. Preheat the oven to 400\u00b0F.
For herb and cheese quick bread, heat olive oil in a small skillet on medium heat. Cook onion, stirring, until soft. Cool for 5 mins. Place flour in medium bowl; add onion, Cheddar cheese, parsley and chives. Stir in as much milk as needed to mix to a soft, sticky dough. Turn dough onto floured surface; knead until smooth. Divide into 4 pieces; shape into rounds. Place on greased baking tray; sprinkle with Parmesan. Bake for 20 mins, or until lightly browned.
Melt butter in a large saucepan. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in broth and lemon juice; bring to a boil, stirring. Add cream. Reduce heat to low; simmer, uncovered, for 25 mins, stirring occasionally. Add chicken; stir soup on medium heat until heated through.
Serve soup sprinkled with parsley and accompanied with bread.