Cream of chicken soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp sunflower oil or vegetable oil
- 2 onions, roughly chopped
- 3 celery sticks, roughly chopped
- 2 leeks, roughly chopped
- small handful parsley, leaves and stems separated and chopped
- 2 garlic cloves, crushed or chopped
- 275ml white wine
- 2 bay leaves
- 1 litre chicken stock
- 550g leftover cooked chicken
- 200ml double cream
- crusty bread, to serve
Method
- STEP 1
Heat the oil in a large lidded saucepan over a low-medium heat and fry the onions, celery, leeks and parsley stalks for 6-8 mins until softened. Stir in the garlic cloves and cook for 2 mins to soften.
- STEP 2
Pour in the white wine, increase the heat to medium and simmer for 4-6 mins to reduce a little. Add the bay leaves, then pour in the chicken stock and 500ml water, and add 350g of the chicken. Simmer for 30 mins (you may need to reduce the temperature a little) until the veg is tender. Leave to cool for 10 mins, then remove the bay leaves. Roughly chop the remaining chicken.
- STEP 3
Blitz the soup in a blender (you may need to do this in batches), or use a hand blender, until smooth. Tip back into the pan along with the remaining chicken and double cream. Season to taste, then heat the soup over a medium-low heat until the chicken has warmed through. Scatter over the chopped parsley and serve with crusty bread, if you like.
