Hey everyone!
Looking for a warm hug in a bowl? I’ve got the perfect recipe for you.
Today, I’m sharing my cream of chicken and vegetable soup.
It’s creamy, hearty, and packed with flavor.
Plus, it’s so easy to whip up!
Perfect for chilly days or when you need a little comfort food.
Let’s dive in!
Suggestions for Ingredient Substitution
Chicken breast can be replaced with firm tofu or canned chickpeas for a vegetarian option. Tofu should be pressed and cubed, while chickpeas can be used as-is. These alternatives provide protein and maintain the soup’s hearty texture. Adjust seasoning as needed, as these options are less flavorful than chicken.
For a dairy-free version, substitute butter with olive oil or coconut oil. Use the same amount and proceed with the recipe as usual. These oils will still provide the necessary fat for sautéing vegetables and creating a roux.
All-purpose flour can be replaced with cornstarch or arrowroot powder for a gluten-free thickener. Use half the amount of cornstarch or arrowroot compared to flour, and mix with a small amount of cold liquid before adding to the soup to prevent clumping. These alternatives will maintain the soup’s creamy consistency without altering the flavor significantly.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 50-60 g
- Fat: 35-45 g
- Carbohydrates: 40-50 g
Ingredients
- 1 large chicken breast (around 300g, poached and shredded, or use leftover roasted chicken, shredded)
- Salt and ground black pepper to taste
- 1 liter chicken broth (prepared with 2 stock cubes or pots, used to poach the chicken)
- 30g butter
- 1 onion, finely chopped
- 3 carrots, peeled and diced
- 1 celery stalk, diced
- 2 tablespoons all-purpose flour
- 1 bay leaf and half a bunch of thyme tied together as a bouquet garni
- 125ml double cream (elmlea can be used for fewer calories)
- Chopped fresh flat-leaf parsley, for garnish
- Crusty bread for serving (optional)
Step 1: Sauté the Vegetables
Melt the butter over medium to low heat in a large saucepan or casserole.
Add the diced onion, carrot, and celery to the pan, cooking for about 5 minutes, until the vegetables become tender and start to soften.
Step 2: Incorporate the Flour
Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute, allowing the flour to cook slightly.
This will help thicken the soup later.
Step 3: Add Stock and Chicken
Slowly pour in the stock while continuing to stir to achieve a smooth consistency.
Add the shredded chicken and the bouquet garni to the pan.
Bring the mixture to a simmer and let it cook gently for 15 minutes to allow the flavors to meld together.
Step 4: Simmer with Cream
Remove the pan from the heat and stir in the cream.
Return the pan to the heat, bring it back to a simmer, and cook for an additional 5 minutes.
Ensure that the soup is heated through and has a rich, creamy consistency.
Step 5: Final Touches and Serve
Remove the bouquet garni from the soup and taste to adjust the seasoning as needed.
Serve the soup hot, garnished with freshly chopped parsley.
Optionally, accompany the dish with some crusty bread on the side for dipping and enjoying with the soup.
