Who doesn’t love Cream of Chicken Soup!? especially during the colder months of the year.
The whole family will love this recipe. Easy and simple to make with all the classic flavours – a real winner! A traditional family favourite you will enjoy making over and over again.
Unlike most chicken soup recipes I am a big fan of skinless chicken breasts and use them to make soup as well. The fact that they are leaner, makes the soup less fattier for those of you who are watching your weight but don’t want to compromise on the full flavour of a traditional Cream of Chicken Soup.
Best of all it’s also gluten and dairy free!
Place the chicken breasts, peeled and chopped onion and carrots and sliced celery into a saucepan with the water. Bring to the boil, reduce heat and simmer covered for about 30 minutes. Strain and reserve the liquid. Heat the oil in a pan, add the extra peeled and finely chopped carrot and onion, stirring until the onion is softened and transparent. Stir in the flour, mix well. Stir in the reserved chicken broth, mix well until it starts boiling. Cover, reduce heat and simmer gently for 30 minutes. Stir in the finely chopped chicken meat, (I usually do this in the food processor), the finely chopped spring onions, dairy free cream, salt and pepper to taste and the chopped parsely.CREAM OF CHICKEN SOUP
Ingredients
Instructions
