Mrs. Jackson Cooks

Life through food

Hug in a bowl: creamy chicken soup

on July 10, 2012

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The title belies this soup – there isn’t actually any cream in this soup, and it’s relatively low in calories too for a chicken soup – 339. Of course there are soups with fewer calories, but when you want a nice hearty chicken soup, you’re not really thinking of calories. This one hits the spot and it pretty simple to make.

I had made the Italian lemon chicken recipe again with a whole chicken and so used the meat left on the bones when I chopped it up to make this soup. But left over roast chicken or even chicken breasts, pre cooked (grilled for example) would work just as well.

It’s pretty simple to make, doesn’t take long and if you don’t have a blender, leave it chunky. But a chunky soup will be clear rather than creamy.

The original recipe is on my go-to website here: http://www.bbcgoodfood.com/recipes/9831/roast-chicken-soup

I didn’t bother with the yoghurt and I don’t think it needs it but you can add it if you like.

Creamy chicken soup

Serves 4

  • 1 tbsp oil
  • 2 onions, finely chopped
  • 3 carrots, finely chopped
  • small handful of thyme leaves, chopped
  • 1.2 litres chicken stock (I made this from the chicken bones but you can use stock cubes)
  • 300g pre cooked boneless chicken, chopped into small pieces.
  • 100g peas
  • 1 tbsp lemon juice
  • 1 garlic clove, crushed
  • salt & pepper
  • heat the oil in a large saucepan, on a low heat, and fry the onions, carrots and thyme until softened but not browned – for about 10 minutes
  • Turn up the heat, add the chicken stock and chicken. Bring to the boil and simmer for about 10 minutes.
  • Blend half the soup until smooth, then mix it all together and add the peas, garlic and lemon juice. Season to taste. Give it a good stir and heat through and then serve with some crusty bread.
  • Enjoy the comforting warming soup 🙂
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