CREAMY CHICKEN SOUP RECIPE - BBC GOOD FOOD
There's something restorative and satisfying about a homemade chicken soup
Provided by Sara Buenfeld
Categories Lunch, Soup
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 347 calories, FatContent 23 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.9 milligram of sodium
ULTRA-SATISFYING CHICKEN NOODLE SOUP - INSPIRED TASTE
This quicker version of homemade chicken noodle soup skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup still tastes incredible, satisfying, and classic. The significantly reduced cook time makes this chicken soup from scratch possible on a weeknight. We highly recommend chicken thighs for this because of their flavor and soft texture when cooked, but if you prefer them, chicken breasts will work.
Provided by Adam and Joanne Gallagher
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
- Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
- Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
- Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
- If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
- Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
- While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 298, FatContent 11.4g, SaturatedFatContent 4.4g, CholesterolContent 97.7mg, SodiumContent 748.7mg, CarbohydrateContent 22.9g, FiberContent 1.7g, SugarContent 7.5g, ProteinContent 24.8g
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- In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.
CREAMY CHICKEN SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Lunch, Soup
Cuisine British
Calories 347 calories per serving
- 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.
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