Creamy Chicken and Vegetable Soup | Homemade Hearty 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.

Heat 2 tablespoons of extra virgin olive oil in a pot.

Add 1 medium diced onion, 2 diced celery sticks, and 2 diced medium carrots; stir together.

Add 1 sliced leek (optional) and cook for about 8 to 10 minutes until the vegetables are soft.

Add 2 teaspoons of thyme and 2 crushed garlic cloves; cook for about 1 minute.

Add 2 diced medium potatoes and 1 liter of hot chicken stock; mix together.

Add 1 bay leaf and bring to a boil, then simmer for about 10 minutes until the potatoes are soft.

Check the potatoes for doneness and remove the bay leaf.

Blitz the soup slightly for a smooth and chunky consistency, about 4 to 5 times.

Add 350 g of diced cooked chicken; if using raw chicken, chop thinly and cook for about 10 minutes.

Heat through for about 3 to 4 minutes.

Season with salt and black pepper to taste.

Add 150 ml of double cream; stir in.

If the soup is too thick, add boiling water to achieve desired consistency.

Heat for about 2 to 3 minutes on medium heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens