Cream of Chicken and Vegetable Soup

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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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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 cloves garlic, crushed
• 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)

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Instructions

1. Melt the butter over a medium to low heat in a large saucepan or casserole. Add the diced onion, carrot, celery and garlic and cook for 5 minutes, until tender.   Then, add the flour and cook for 1 minute, stirring constantly.
2. 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.
3. Serve garnished with chopped parsley and some crusty bread on the side (optional).

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Cream of Chicken and Vegetable Soup

Deborah

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Poaching the chicken 16 mins

Course Soup, Starter

Cuisine british

Servings 4 people

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 cloves garlic crushed
• 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, celery and garlic 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.

 

You might also like to try:

• breads
• soups

Keyword comfort food, cream of chicken, Elmlea, vegetables