Creamy Chicken And Vegetable Soup

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Thighs are more flavorful and less expensive.

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a unique flavor.

Melt 2 tablespoons of butter in a pot.

Add 2 tablespoons of olive oil to the pot.

Add 225 g of cubed chicken breast and season with salt and pepper, being careful not to add too much salt.

Cook the chicken on all sides for around 2 to 3 minutes until cooked through.

Remove the chicken from the pot and set it aside.

Add 1 diced onion to the pot and cook on low heat for around 2 to 3 minutes until the onion softens and becomes translucent.

Add 225 g of sliced mushrooms and 3 cubed carrots; cook for around 5 to 6 minutes until cooked through and the mushrooms change color and release moisture.

Add 1 teaspoon of garlic paste (around 3 to 4 cloves of minced garlic) to the pot.

Add 1/2 teaspoon of dried thyme and 1 tablespoon of dried parsley; cook for a minute until fragrant.

To thicken the soup, add 1/4 cup of flour and cook for a couple of minutes until it smells slightly nutty.

Slowly add 1 liter of chicken stock while mixing to avoid lumps.

Add the chicken back to the pot and cook for a further 4 to 5 minutes.

Pour in 3/4 cup of heavy cream and adjust the seasoning after cooking for a couple of minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens