Cream of Chicken Soup
Here’s a really tasty winter warmer. Cream of Chicken Soup can make an easy dinner or a warming lunch on a cold winters day. Heat some up in the morning, put it in a thermos flask and have for lunch on the road when you are travelling.
Cream of Chicken Soup
Ingredients
- 200 g Boneless Chicken finely chopped. I used Boneless Drumstick but Thighs would be best
- Salt & Pepper to taste
- 1/2 tsp Dried Oregano if using fresh Oregano use half as much
- 45 g Butter I use salted butter in cooking
- 1 tbsp Olive Oil
- 1 Spring Onion finely chopped
- 20 g Celery finely chopped
- 3 tsp Crushed Garlic I find the stuff in the glass jars easiest to use
- 2 cups Chicken Stock
- 200 ml Water
- 1/2 cup Thickened Cream
- 1 tsp Fresh Parsley finely chopped
Instructions
- Place the chopped chicken in a sandwich size zip lock bag. Add the salt & pepper seasoning and dried oregano. Close up the bag and massage the seasoning into the chicken. (For a spicier dish add 1/4 tsp of Cayenne Pepper into the seasoning.
- Melt the butter in a saucepan with the olive oil, over a medium heat. Then add the spring onions and the celery, then fry until softened.
- Add in the seasoned chicken pieces and cook over a high heat for 2 minutes. Then add the garlic and cook for another 2 minutes.
- Add the chicken stock and water, then bring to a gentle boil. Boil for another 2 minutes or so.
- Turn off the heat and add the cream and parsley. Stir well to combine. For a thicker soup leave the heat on low and continue to cook until the desired consistency is reached.
- Serve warm with crusty bread.