Soups and Starters Recipes - Cream of Chicken Soup Recipe

  
 

Soups and Starters Recipes - Cream of Chicken Soup Recipe

Ingredients

Serve 6

  • 500 g/1 lb chicken pieces, skinned

  • 1 onion, chopped

  • 1 garlic clove, chopped

  • 1 leek, sliced

  • 2 carrots, thinly sliced

  • 1 celery stick, sliced

  • 600 ml/1 pint water

  • 600 ml/1 pint Chicken Stock

  • 150 ml/1/4 pint single cream salt and pepper

To garnish:

  • chopped parsley paprika

Method:

  1. Place the chicken pieces in a large saucepan. Add the onion, garlic and remaining vegetables. Season to taste with salt and pepper.

  2. Add the water and bring to the boil over a low heat, skimming off any scum that rises to the surface. Cover and simmer over a low heat for 30 minutes.

  3. Stir in the stock and bring to the boil. Lower the heat, cover and simmer for a further 30 minutes. Adjust the seasoning, if necessary.

  4. Lift out the chicken pieces with a slotted spoon. Remove and discard the bones. Place the meat in a food processor or blender.

  5. Add the soup and process until smooth (this may be done in batches). Return the soup to the pan. If it is too thick, thin it down with a little more stock or water.

  6. Stir in the cream and heat through, but do not let the soup boil. Serve sprinkled with chopped parsley and paprika.