Creamy chicken soup



  • 5
    slices of bacon
  • 500
    chicken breasts cut into chunks
  • 2
    large potatoes, cubed
  • 2
    onions chopped
  • 500
    chicken stock
  • 500
  • 150
    fresh cream
  • 1
    finely chopped fresh parsley
  • 1
Servings: Change Serving


In a large pot on a medium to high heat, add the bacon and chicken pieces and cook, stirring frequently. Cook for about 6 minutes until the chicken is white.
Add the onions and cook for about another 5 minutes stirring constantly.
Now add the potatoes, butter, stock and milk. Give it a stir, and bring to the boil.
Reduce the heat and allow to simmer for 45 minutes.
Taste and season to your liking.
Add the cream and stir to combine. Add the parsley, stir again and then simmer for a further 5 minutes.
Serve with bread or rolls and a salad to finish off the meal.


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