The winter nights call for hot soup, thick blankets and hot water bottles. A great tv show and some snacks would be perfection. This week I think we all needed some soup and this creamy chicken and vegetable soup was just right. I was feeling slightly under the weather and didn’t want to be standing in the kitchen for hours cooking. I served it with fresh and crusty garlic bread.
Ingredients
225 grams chicken breasts- cubed
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
225 grams mushrooms- thinly sliced
1 onion- diced
3 carrots- peeled and cubed
1 teaspoon garlic paste
1/2 teaspoon dried thyme
1/4 cup flour
1 litre chicken stock
3/4 cup heavy cream
1 tablespoon dried parsley
Instructions
Season the chicken with salt and pepper.
Melt the butter in a large pot, add the oil and mix well. Cook the chicken on all sides for 2-3 minutes until cooked through. Remove the chicken from the pan, leaving behind the butter and oil.
Saute the onions for 2 minutes until translucent and softened. Add the mushrooms and carrots. Cook it for a further 5 minutes until the mushrooms have released their moisture and are cooked through.
Add the garlic, thyme and parsley. Cook for 1 minute
Add the flour and cook it through for another minute. The flour will become fragrant and you will be able to smell that its cooked through.
Slowly add the chicken stock, mixing the entire time to prevent lumps from forming. Cook and stir constantly for 4-5 minutes until thickened.
Pour the cream into the pot. Cook it for a further 2 minutes. Adjust the seasoning and serve immediately. Serve with garlic bread.
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