Easy Creamy Chicken Soup
An easy one-pot Chicken Soup made with a few simple ingredients
Servings: 4
Calories: 390kcal
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 500 gram/6 small chicken breasts
- 2 tsp paprika
- 1 tsp dried parsley
- 1/2 cup celery finely chopped
- 5 sprigs fresh thyme use leaves only
- 3 large carrots cut into rounds
- 1 large onion finely diced
- 2 large garlic minced
- 1/2 tsp turmeric
- 1 tsp chilli flakes
- 2 small potatoes cut into little cubes
- 2 tbsp cake wheat flour/all purpose flour
- 3 cups chicken broth
- 2 cups milk or half cream and half milk
- salt
- pepper
- croutons for serving optional
- grated cheddar cheese for serving optional
- 3 tbsp fresh parsley chopped
Instructions
- Slit each chicken breast in half so you will have thinner pieces.Marinate the chicken with the paprika, parsley, pepper and a little salt. Heat 2 tablespoon oil in a large saucepan and fry the chicken. Shred the chicken with 2 forks and set aside
- Add the butter to the same saucepan. Gently fry the celery and carrot with the thyme leaves until they are soft and tender. Add the onion and fry until translucent. Add the garlic and fry for a minute. Add the turmeric and chilli flakes
- Stir in the flour in and cook for 2 minutes. Add the chicken stock and the milk and bring the mixture to the boil.
- Add the potatoes. Reduce the heat and simmer on a low heat for about 30-40 minutes or until the potatoes are tender
- Add the chicken and bring to a boil. Turn off the heat. Garnish with parsley
- Serve with croutons and a sprinkle of cheddar cheese. Alternatively with some crusty bread
Notes
- You can use half cream and half milk if you want a richer soup
- To bulk up the soup you can add some wild rice or some noodlesÂ
Nutrition
Calories: 390kcal | Carbohydrates: 25g | Protein: 34g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 945mg | Potassium: 1334mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5680IU | Vitamin C: 30.9mg | Calcium: 214mg | Iron: 4mg