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Cream of chicken soup with vegetables


CREAM OF CHICKEN SOUP WITH VEGETABLES

Ingredients 13
Servings 4
Time 15 minutes

Ingredients

  • 45
    ml
    sunflower oil
  • 1
    large onion, chopped
  • 1
    leek, cleaned and sliced
  • 2
    sticks of celery, sliced
  • 2
    carrots, peeled and diced
  • 200
    g
    sliced green beans
  • 2
    baby marrows, diced
  • 410
    g
    whole kernel corn
  • 6 cups of chicken stock
  • 200
    g
    cooked chicken breasts, cut into chunks
  • Salt and freshly ground black pepper
  • 125
    ml
    cream
  • 1
    bunch of fresh flat-leaf parsley, chopped
 

Method

 

Heat oil in a large saucepan, add onions, leeks, celery, carrots, green beans, baby marrows and sauté for 5 minutes.

Stir in whole kernel corn with liquid, pour in stock and bring to a boil.

Lower the heat and simmer for 8 to 10 minutes, or until vegetables are cooked.

Stir in chicken and cream, season generously with salt and pepper, simmer gently until heated through.

Ladle soup into warm bowls, top with parsley and serve with bread.

Place half of the soup in a food processor and blend until smooth.

Return to saucepan and mix into the rest of the soup

 

 

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2019-05-22 15:16
 
 
 
 
 
 
 
 
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