Cream of chicken and vegetable soup
Posted: 11 February '10 by Ciara
Cream of Chicken and Vegetable soup
This is a yummy recipe and is made almost weekly in our house.
It’s also a great way of getting our daughter Sophie to eat her veggies.
You can see a larger photo here
Serves 4-6
Ingredients
- 2-3 tbsp olive oil
- 2 chicken fillets
- 1375mls chicken stock
- 1 onion
- 3 cloves of garlic
- 1 carrot
- 1/2 parsnip
- 1lb potatoes
- salt and pepper
- 250mls double cream
- 1 tbsp chives
Method
- Prepare chicken stock.
- Heat oil in a pan, remove fat from chicken fillets and seal the top and bottom of chicken fillets in the pan.
- Add a cupful of the chicken stock to chicken and simmer until chicken has cooked through (This normally takes around 10 minutes).
- Meanwhile chop up onions, garlic, carrot, parsnip and potatoes into small pieces.
- In a separate pot, fry onion and garlic in a tbsp of olive oil until soft.
- Add remaining vegetables to the pot with the garlic and onion in it, season with salt and pepper, add remaining chicken stock and boil for 25 minutes.
- Remove Chicken fillets from the pan, cut into small pieces and set aside.
- Add the left over chicken stock to the pot with vegetables in it.
- When the vegetables have softened remove them to a blender and blitz until they have turned into a puree.
- Add this back to the pot along with the double cream, chicken pieces, and chives.
- Reduce the heat and allow the soup to heat through (around 30 minutes or so).
- Serve with brown bread.
Enjoy!
Tags: recipe
Categories: Recipes
This soup is DELICIOUS, Ciara made it for us when we visited last. It’s well worth making a big pot of it as everyone will want seconds.
can you use chicken pieces in the soup?
Absolutely, Keira – soup recipes are usually really flexible.. Add what you like and make it your own!