David looked online at a few different cream of chicken and vegetable soup recipes, and based on the ingredients we had in the fridge, made this one. He'd been wanting to make a creamy chicken soup for a while... I'd poached a chicken breast thinking I was going to make chicken mayo for sandwiches...he hijacked it to make this soup!!! It was absolutely worth it though - the soup is totally delicious and full of flavour. Think it'll need to be made again...very soon.
Soups have that 'comfort food' factor and this one doesn't disappoint - it's creamy, chickeny (if there's such a word!) and deliciously flavourful.
We hope you enjoy it as much as we do!
Tips
- To poach the chicken breast (can be done the day before) – season it with salt and pepper then add to a saucepan on a high heat along the chicken stock cubes or pots and 1l of cold water. When the water begins to boil, lower the heat to a simmer and cook for 16 minutes (turning once, halfway through cooking). Remove the chicken and set aside to cool on a plate before shredding. Store in an airtight container overnight in the fridge, ready to add at step 2 of the recipe. Reserve the stock that the chicken was poached in and add it, also at step 2.
- This cream of chicken and vegetable soup recipe is easily adapted if you’re cooking for less or more people.
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CHRISTMAS RECIPES
On here you'll find loads of delicious recipes, including ideas for gifting. Do you know what sides you want to make for the big day or over the festive season? There's so many to pick from and I always make too much!!
Ingredients
- 1 large chicken breast (approx. 300g), poached and shredded (see Tips), or left over roast chicken, shredded
- salt and freshly ground black pepper
- 1l chicken stock, made using 2 stock cubes or pots (used to poach the chicken)
- 30g butter
- 1 onion, finely chopped
- 3 carrots, peeled and diced
- 1 celery stalk, diced
- 2 tbsp plain flour
- 1 bay leaf and 0.5 bunch thyme, tied together to make a bouquet garni
- 125ml double cream (I use Elmlea to reduce calories)
- fresh flat leaf parsley, chopped, to garnish
- crusty bread, to serve (optional)
Instructions
- Melt the butter over a medium to low heat in a large saucepan or casserole. Add the diced onion, carrot and celery, and cook for 5 minutes, until tender. Then, add the flour and cook for 1 minute, stirring constantly.
- Slowly pour in the stock, stirring constantly, to obtain a smooth consistency and then add the shredded chicken and bouquet garni. Bring to a simmer and cook for 15 minutes. Remove the pan from the heat and add the cream. Return the pan to the heat, bring to a simmer and cook for 5 minutes. Remove the bouquet garni and check the seasoning.
- Serve garnished with chopped parsley and some crusty bread on the side (optional).
Recipe Collection Spotlight...
8 FESTIVE SIDES
I don't know about you, but I ALWAYS make too many side dishes on Christmas Day...I can't help myself, we have too many favourites!! This collection has 8 festive sides for you to make and enjoy...and remember, it's always good to have leftovers!!
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Cream of Chicken and Vegetable Soup
Ingredients
- 1 large chicken breast approx. 300g, poached and shredded (see Notes), or left over roast chicken, shredded
- salt and freshly ground black pepper
- 1l chicken stock made using 2 stock cubes or pots (used to poach the chicken)
- 30g butter
- 1 onion finely chopped
- 3 carrots peeled and diced
- 1 celery stalk diced
- 2 tbsp plain flour
- 1 bay leaf and 0.5 bunch thyme tied together to make a bouquet garni
- 125ml double cream I use Elmlea to reduce calories
- fresh flat leaf parsley chopped, to garnish
- crusty bread to serve (optional)
Instructions
- Melt the butter over a medium to low heat in a large saucepan or casserole. Add the diced onion, carrot and celery, and cook for 5 minutes, until tender. Then, add the flour and cook for 1 minute, stirring constantly.
- Slowly pour in the stock, stirring constantly, to obtain a smooth consistency and then add the shredded chicken and bouquet garni. Bring to a simmer and cook for 15 minutes. Remove the pan from the heat and add the cream. Return the pan to the heat, bring to a simmer and cook for 5 minutes. Remove the bouquet garni and check the seasoning.
- Serve garnished with chopped parsley and some crusty bread on the side (optional).
Notes
- To poach the chicken breast (can be done the day before) – season it with salt and pepper then add to a saucepan on a high heat along the chicken stock cubes or pots and 1l of cold water. When the water begins to boil, lower the heat to a simmer and cook for 16 minutes (turning once, halfway through cooking). Remove the chicken and set aside to cool on a plate before shredding. Store in an airtight container overnight in the fridge, ready to add at step 2 of the recipe. Reserve the stock that the chicken was poached in and add it, also at step 2.
- This cream of chicken and vegetable soup recipe is easily adapted if you’re cooking for less or more people.
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