Friday, 19 October 2012

Cream of Chicken and Veggy Soup

This amazing recipe is contributed by Pat Dearden.


2 cups leftover chicken pieces
1/2 cup Butter
2 chopped onions
4 cloves Garlic, minced
4 cups chicken broth
2 diced carrots
1 large leek, finely sliced
2 Stalks (diced) celery
1 cup chopped spinach
3 potatoes cubed
A Handful (Sliced) Mushrooms
1 teaspoon rosemary, minced
2 or 3 bay leaves
1 or 2 sprinkles sea salt and freshly ground pepper
1/2 cup Heavy (35%) or sour cream
2 or 3 thinly sliced green onions
1 cup frozen green peas


Cut chicken into 10 pieces (2 thighs, 2 drums, 2 wings and 4 breast pieces).

Place a large heavy saucepan over medium heat add the onions, celery, carrots, Sauté until golden brown and caramelized. Add the garlic and sauté a few moments longer. Add in the chicken broth and bring to a simmer.

Add the remaining vegetables, fresh herbs and leftover chicken. Season with salt and pepper. Continue cooking over medium heat until the soup returns to a simmer, then turn the heat down to low, just enough to maintain the simmer.

Cover tightly and continue cooking for 30 minutes or so. Until the veggies are tender.

Stir in the cream, green onions and peas. Taste and add additional salt and pepper, if desired. Serve immediately or refrigerate for 2 or 3 days then reheat when needed.

Original Recipe

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