Cream of chicken soup
Whip up this warming soup midweek – it's simple to make and a great way to use up leftover chicken. Serve with crusty bread and some parsley on the side, if you like
- Serves: 4 persons
- 1tbsp sunflower oil or vegetable oil
- 2onions, roughly chopped
- 3celery sticks, roughly chopped
- 2leeks , roughly chopped
- small handful parsley, leaves and stems separated and chopped
- 2garlic cloves, crushed or chopped
- 275ml white wine
- 2bay leaves
- 1litre chicken stock, made from 2 Kallo Organic Chicken Stock Cube
- 550g leftover cooked chicken
- 200ml double cream
- crusty bread, to serve
Step 1Heat 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 2Pour 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 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 3Blitz 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.