I made the most delicious creamy chicken and vegetable soup last week and it’s all thanks to Vanilla Blonde Bailey who shared her recipe a few weeks back. I’ve actually been on the lookout for some new soup recipes lately and this one couldn’t have come at a better time. The chilly days are back and nothing beats tucking into a warm bowl of good-for-the-soul soup after a long day at work.
Creamy Chicken and Vegetable Soup
4 chicken breasts
250g mushrooms (sliced)
2 large carrots (chopped)
3 celery sticks (chopped)
150g leeks (chopped)
1 onion (diced)
1.5 litres chicken stock
Heat a dollop of butter in a large pot and brown the mushrooms. Once done, remove and set aside.
Sauté carrots, celery, leeks and onions.
Add mushrooms to the sautéed vegetables and add chicken stock.
Add fresh thyme and chicken breasts (whole) to the pot and let simmer for 30-40 minutes.
Remove chicken breasts from the pot and shred them up. Once done, add the shredded chicken back to the pot.
Stir well and add the cream.
and voila… creamy chicken and vegetable soup to ENJOY!
Do you have any easy soup recipes to share with us?