This chicken soup recipe will become a favourite, one you will roll out each winter. Packed with herbs, gorgeous veggies and deliciously thick and creamy, this chicken soup is healthy and filling.
Prep time:
10 minutes
Cook time:
40 minutes
Serves:
4
Ingredients
50g butter
1 onion, diced
50g flour
1 litre chicken stock
1 large carrot, diced
100g mushrooms, sliced
2 small courgettes, thickly sliced
1 400g can creamed corn
2 Waitoa Free Range Chicken Breast, cut into chunks
A handful of fresh thyme, oregano and sage, chopped
A dash of cream
To Serve - Croutons
2 slices thick cut toast bread, cubed
Olive oil to shallow fry
Method
Melt the butter in a large pot and sweat the onion until translucent but not brown.
Make a roux by stirring in the flour and cook until lightly coloured. Let cool for several minutes.
Gradually stir in the hot stock. Add the mushrooms, courgettes, carrots, creamed corn, diced chicken breast and mixed herbs.
Bring to the boil then reduce the heat to simmer for about 30 minutes until vegetables are tender and chicken is cooked through.
Stir in your desired amount of cream, season with cracked pepper and salt, add herbs as desired and serve with croutons.
