Creamy Chicken Soup
Course:
Dinner
Ingredients
- 1 Onion (diced)
- 2 Carrot (diced)
- 3 Celery (diced)
- 2 Potatoes (1 cut in half, 1 diced)
- 3 cloves Garlic
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 Chicken Breasts
- 3 cups Chicken Stock (about 1 litre, but don't put it all in)
- 1 tablespoon Olive Oil
- 1⁄4 cups Double Cream
- Parsley
Steps
- Add olive oil to a large pot over medium heat. Once warm, add the garlic and onion and sauté for 2-3 minutes.
- Add the carrots, celery, smaller diced potatoes, and spices. Sauté for 5 minutes until the vegetables start to soften.
- Add the raw chicken, potato halves, and stock. Make sure the chicken is fully submerged in the stock. Bring to a gentl boil, then reduce to a simmer. Cook for 25-30 minutes until the potatoes are soft and the chicken is fully cooked.
- Remove the chicken and slice or shred.
- Remove the potato halves and add to a blender, along with the double cream and about 2/3rd cup of broth from the pot. Blend until smooth.
- Add the potato "cream" and chicken back into the pot and stir.
- Season with salt and pepper to taste.
- Top with some parsley and enjoy!
Source: https://www.instagram.com/reel/C3avYLYOvVl/?igsh=MWp1ZWJvYmRmbTR6Zw==