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Cream of Chicken Soup<

Cream of Chicken Soup

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Background Info:
A good, hearty and delicious soup that's just in time for the onset of Autumn and cosy nights in.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Gently fry the onion, celery, mushrooms and garlic in the butter for 10 minutes, stirring occasionally.

Add the potatoes and chicken stock. Simmer for 20 mins until the potato is soft, then blend until smooth.

Next, add the shredded chicken breasts, carrots, sage and thyme and simmer for 20 mins until the carrot is soft.

Swirl in the cream and season. Serve with warm buttered crusty bread and a spoon!
1 large onion, peeled and chopped

2 sticks of celery, thinly sliced100g button mushrooms, sliced

2 cloves garlic, finely chopped

½ tbs unsalted butter

2 medium sized potatoes,peeled and roughly chopped

A litre of chicken stock

2 large chicken breasts, simmered in the above chicken stock for 20 mins until cooked, then cooled and hand shredded

2 carrots, peeled and diced

3 sage leaves, chopped

½ tsp thyme, chopped

100ml double cream

Salt and cracked black pepper
Recommended Wine:
White : Chardonnay