IWONA'S "IN THE KITCHEN!" BLOG - CREAM OF CHICKEN SOUP
HERE'S AN OLD-FASHIONED RECIPE FOR ALL YEAR ROUND, FROM IWONA!
CREAM OF CHICKEN SOUP
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes + 10 minutes to cool
Cook Time: 40 minutes
Yield: 4 servings
Ingredients:
3 tbsp butter
4 shallots, chopped
1 leek, trimmed and sliced
1 lb/450 g skinless chicken breasts, chopped
2 1/2 cups chicken bouillon
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
salt and pepper
3/4 cup heavy cream
sprigs of fresh thyme, to garnish
fresh crusty rolls, to serve
Preparation:
Melt the butter in a large pan over medium heat. Add the shallots and cook, stirring, for 3 minutes, until slightly softened. Add the leek and cook for another 5 minutes, stirring. Add the chicken, bouillon, and herbs, and season with salt and pepper. Bring to a boil, then lower the heat and simmer for 25 minutes, until the chicken is tender and cooked through. Remove from the heat and let cool for 10 minutes.
Transfer the soup into a food processor and blend until smooth (you may need to do this in batches). Return the soup to the pan and warm over low heat for 5 minutes.
Stir in the cream and cook for another 2 minutes, then remove from the heat and ladle into serving bowls. Garnish with sprigs of thyme and serve with fresh crusty rolls.
Got a special recipe you would like to share? Let me know!
DEAN'S TEAM "IN THE KITCHEN!" EDITOR,
IWONA FILIPIAK
