Tuesday, February 1, 2011

Cream of Chicken Soup

One of the best uses for the left over bits of your chicken carcass. The uneaten meat goes into the soup, and the bones make the stock for next weeks soup, genius!

Serves 4-6


3tbsp butter
3 white onions, finely chopped
about 450g cooked chicken meat
600ml chicken stock
1tbsp chopped fresh parsely
1tbsp chopped fresh thyme
salt and pepper
175ml double cream


  1. Melt the butter in a large saucepan over a medium-high heat. Add the onions and cook until slightly softened. 
  2. Add the chicken, stock, and herbs, and season with salt and pepper.
  3. Bring to the boil, then lower the heat and simmer for 25 minutes.
  4. Remove from the heat and allow to cool slightly before liquidising.
  5. Return soup to pan and warm over a medium heat. Stir in the cream and cook for a further 2 minutes, then remove from the heat and serve, delicious with crusty bread rolls.

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