Creamy Chicken Soup | EG13 Ep44

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Canned chicken is a budget-friendly alternative for protein

Heat a small glug of extra virgin olive oil in a pot.

Add 2 finely chopped carrots and sauté.

Roughly chop leeks and add to the pot after washing them.

Chop 2 sticks of celery and add to the pot.

Bruise and roughly chop 2 cloves of garlic, then add to the pot.

Add fresh bay leaves to the mixture.

Add chicken drumsticks to the pot without browning them.

Cover the chicken with chicken stock and water, ensuring it's submerged.

Bring to a boil, then reduce to a gentle simmer and cover for 40-45 minutes until chicken is tender.

Shred the chicken drumsticks after cooking and remove any bones and fat.

In a bowl, mix Dijon mustard and light sour cream until smooth.

Add some broth to the cream mixture to loosen it up.

Stir the creamy mixture into the soup on a gentle simmer.

Return the shredded chicken to the soup and stir through.

Taste and adjust seasoning with salt if necessary.

Ladle the soup into bowls and sprinkle with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens