Cream of Chicken and Vegetable Soup

By: Deborah

This cream of chicken and vegetable soup is rich, creamy, and packed with tender chicken, fresh veggies, and herbs. Comfort in a bowl that's perfect for a cosy dinner or warming lunch.

PREP: 15

COOK: 30

Poaching the chicken: 16

TOTAL: 1 1

Course: Soup, Starter

Cuisine: British

Servings: 4 people

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Equipment

Ingredients

1 large chicken breast (approx. 300g) poached and shredded (see step 1), or leftover roast chicken, shredded
salt and freshly ground black pepper
2 chicken stock cubes (crumbled) or pots
1 litre cold water
15 g (0.5 oz) butter
1 onion (approx. 160g) finely chopped
3 carrots (approx. 260g) peeled and diced
1 stick celery trimmed and diced
2 tbsp plain flour
1 bay leaf and a small bunch of thyme tied together to make a bouquet garni
125 ml (½ cup) double cream (I use Elmlea to reduce calories!)
fresh flat leaf parsley chopped, to garnish

Instructions

To poach the chicken breast (this can be done the day before) – season it with salt and pepper then add to a medium saucepan on a high heat along the chicken crumbled stock cubes or pots and 1 litre 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 it aside to cool on a plate before shredding. If poaching the day before, store it in an airtight container overnight in the fridge, ready to add at step 3. Reserve the stock that the chicken was poached in, also for adding at step 3.
Melt the butter over a medium to low heat in a large saucepan or casserole. Add the chopped onion, carrots and celery, and cook for 5 minutes, stirring occasionally, 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, stirring occasionally. Remove the pan from the heat and stir in 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, adding salt and freshly ground black pepper, to taste.
Serve garnished with chopped parsley and some crusty bread or a sandwich on the side, if you like.

Notes

Alternative vegetables - try adding small chunks of potato, peas, sweetcorn or leeks. Try seasonal swaps like butternut squash or kale in the winter months.
Cream alternatives - for a lighter version, try evaporated milk or Greek yogurt.
Extra protein - try adding white beans like cannellini or butter beans, or diced ham.
This cream of chicken and vegetable soup recipe is easily adapted if you’re cooking for less or more people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chicken and vegetable soup recipe, comfort food, cream of chicken and vegetable soup recipe, winter warmer

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