Foodie Friday: Cream of Chicken Soup
One of my cravings for the last couple of months has been chicken soup with crusty bread, i literally cannot get enough of the stuff. Usually it'll be a tin of Heinz(it has to be Heinz!), but i decided last week to have a go at making it myself. The pictures aren't amazing as the camera battery died and i had to use my phone. Boo!
I love making soups especially veg ones where you can just chuck anything in but have never tried doing a chicken one before so i was a little apprehensive. I based it on a recipe i found in an M&S cookery book but tweaked it a little by taking out leeks(Phil wont eat them) and i didn't add any salt as Seb was having it with us.
This makes enough for 4 people.
3 tbsp butter,
2 onions chopped,
450g skinless&boneless chicken breasts chopped,
1 pint chicken stock,
1 tbsp chopped fresh parsley,
1tbsp chopped fresh thyme,
175ml double cream
Melt the butter in a large saucepan over a medium heat. All the onions and cook, stirring for 3 mins until slightly soft. Add the chicken, stock and herbs and season to taste. Bring to the boil then lower the heat and simmer for 25 mins until the chicken is tender and cooked through. Remove from heat and leave to cool for 10 mins.
Transfer the soup to a blender(may need to be done in batches) and process until smooth. Return the soup to the rinsed out pan and warm over a low heat for 5 mins.
Stir in the cream and cook for a further 2 mins then remove from the heat and lable into bowls. Serve.
So not as simple as opening a tin but very tasty and no nasties in it.