3 chicken breast fillets finely sliced, or equivalent in left over cooked chicken
800g zucchini grated
2 cloves garlic crushed
1 carrot grated
2 tablespoons plain flour
3 cups (750 ml) chicken or vegetable stock
1 cup (250 ml) milk
Melt butter in a large pot. Add uncooked chicken and cook until done but not browned. Add zucchini, carrot, garlic and cook for 5 minutes stirring occasionally.
Stir in flour and cook for a couple of minutes. Add stock and cooked chicken and bring to boil, stirring until soup thickens slightly. Simmer for a minute or two. Stir in milk and season with salt and pepper. Serves 4
This recipe can be halved to serve 2. A quick, colourful and tasty way of using up courgettes/zucchini.