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Melt butter in a large pot over a medium heat
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Gently fry the vegetables until soft
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Stir in the flour and cook for another minute
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Add the chicken stock & bring to the boil, stirring occasionally
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Add the cumin then season with salt & pepper
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Reduce to a simmer and cook for a further 10 minutes
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Add the cooked chicken and cook until hot (and noodles)
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Taste for seasoning, stir in the parsley and serve
Recipe Courtesy of The Smokin Elk