EASY CREAMY CHICKEN SOUP RECIPES

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Add onions, salt, pepper and thyme; cook 8 to 10 minutes, stirring occasionally, until onions are soft and golden brown.
• Spoon onions in 3 1/2- to 4-quart slow cooker. Stir in chicken. Cover; cook on Low heat setting 2 to 3 hours or until chicken is no longer pink in center.
• In small bowl, stir cornstarch and water until well blended. Stir into chicken mixture. Cover; cook on High heat setting 5 to 8 minutes or until thickened.
• Meanwhile, set oven control to broil. Line cookie sheet with foil. Arrange baguette slices in single layer on cookie sheet. Sprinkle baguette slices evenly with cheese. Broil 3 inches from heat 2 to 3 minutes or until cheese is melted and edges are golden brown. Serve with chicken mixture. Sprinkle with additional fresh thyme, if desired.

Steps:

• Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
• Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
• Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.