Cream of chicken soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 1 tbsp sunflower oilor vegetable oil
- 2 onionsroughly chopped
- 3 celery sticksroughly chopped
- 2 leeksroughly chopped
- small handful parsleyleaves and stems separated and chopped
- 2 garlic clovescrushed or chopped
- 275ml white wine
- 2 bay leaves
- 1 litre chicken stock
- 550g leftover cooked chicken
- 200ml double cream
- crusty breadto serve
Nutrition: per serving
- kcal322
- fat21g
- saturates10g
- carbs7glow
- sugars5glow
- fibre2g
- protein21ghigh
- salt0.31g
Method
step 1
Heat the oil in a large lidded saucepan over a low-medium heat and fry the onions, celery, leeks and parsley stalks for 6-8 mins until softened. Stir in the garlic cloves and cook for 2 mins to soften.
step 2
Pour in the white wine, increase the heat to medium and simmer for 4-6 mins to reduce a little. Add the bay leaves, then pour in the chicken stock and 500ml water, and add 350g of the chicken. Simmer for 30 mins (you may need to reduce the temperature a little) until the veg is tender. Leave to cool for 10 mins, then remove the bay leaves. Roughly chop the remaining chicken.
step 3
Blitz the soup in a blender (you may need to do this in batches), or use a hand blender, until smooth. Tip back into the pan along with the remaining chicken and double cream. Season to taste, then heat the soup over a medium-low heat until the chicken has warmed through. Scatter over the chopped parsley and serve with crusty bread, if you like.
