Month: June 2019

Cream of chicken soup

I have had this recipe in my collection so long I can’t remember where it even originated from. I’m fairly certain it was something I learned to make in Home Ec as a teenager. Over the years, I’ve tweaked and adapted to suit my tastes and I have to say, it’s hands-down my favourite comfort soup! I make it the minute it starts to cool down with a huge serve of sourdough bread. Since winter has well and truly hit my part of the world, I hope you enjoy this as much as our family does.

 

 

 

 

 

 

Ingredients

  • Shredded chicken breast (either slow cook yourself or buy a roast one from the store)
  • 250mls thickened cream
  • veggies of your choice – I use carrots, onion, celery, potato, kale, zucchini – whatever is in the house/ in season
  • 3 tablespoon flour
  • Chicken stock / Bone broth
  • 50g or so of butter
  • 2 cloves of garlic – the more, the merrier I say
  • 1-2 teaspoons of cornstarch

Chop up all your veggies nice and small. For zucchini, I just grate it all finely so the kids don’t give me too much grief. If you want to be real clever, you can peel yours first and it blends right in! I keep the skin on though so the kids get used to having bits of green in all their food. Then melt butter in a large saucepan and start to fry up your garlic and onion. Once they soften, add in your veggies and make sure they’re well-coated in butter. I like to have some water boiling in the kettle while I’m doing this. Next I add the flour and mix well. This is where you need to be quick because the flour will quickly glob up and stick to the bottom of your pan so have that boiling water at the ready. Once the veggies are coated in flour (about a minute or so) add in the water – use as much as you want depending on how much soup you want to yield. I don’t have this down to an exact science as it depends on how much veg I’ve cut up. Then add in your bone broth (I keep some frozen in cubes on hand always) or powdered stock will do then let is simmer away for about 15 minutes or until veggies are all cooked through.

At this point, if the soup is still too runny for my tastes I’ll add a few teaspoons of cornstarch mixed with cold water (make sure to mix them together first!) then add to my soup and quickly whisk it for 30 seconds. I only do small amounts at a time as it thickens the soup quite quickly. I then add in my shredded chicken and cream to finish off.

Serve with warm crusty bread and ENJOY! It’s so good for lunches too and everyone in my fam-bam wants seconds whenever I make it.