Creamy Chicken Soup
Published by Forge Books
Editor's Note: Curl up by the fire this winter with a big heaping bowl of this delicious Creamy Chicken Soup! This recipe is everything you love and more in one pot and it’s incredibly easy too. This Irish recipe from Patrick Taylor is one to keep forever, we’re sure you’ll love this easy chicken soup recipe!
Total TimeUnder One Hour
- 1 tablespoon butter
- 1 tablespoon oil
- 1 medium, boneless chicken breast, diced, skin removed
- 1 large onion, chopped
- 1 large potato, peeled and chopped
- 20 ounces chicken stock
- 10 ounces milk
- Salt and freshly ground black pepper
- Heavy Cream
- Finely chopped parsely
Melt the butter with the oil in a large saucepan and sauté the pieces of chicken, turning frequently to lightly brown them on all sides. Remove the chicken from the pan and set aside. Now add the onion and potato to the pan and stir gently over a very low heat to prevent sticking. Cover with a piece of parchment paper and the pan lid. Continue to sweat gently for about 10 minutes, stirring occasionally, until the onion is translucent and the potato has softened. Discard the parchment.
Return the chicken to the pan, add the stock, and bring back to the boil. Continue to simmer gently for about 30 minutes. Allow to cool slightly, add the milk, and season with salt and pepper. Liquidise the soup using an immersion blender or food pro cessor. Serve with a little swirl of cream and some parsley.
Covering the vegetables with parchment paper and cooking very gently creates steam and is called “sweating.” This enables the maximum amount of moisture and fl avour to be extracted.
Copyright Patrick Taylor, 2017