Creamy Chicken & Vegetable Soup
Ingredients
- 700 grams of chicken breast or thighs (season with Italian seasoning, salt, pepper and brown in olive oil)
- 120 ml dry white wine
- 3 tbsp of butter
- 1 medium onion diced
- 2 celery stalks cut to preference
- 130g sliced carrots
- 3 cloves of garlic, minced
- 30g flour
- 1 litre chicken broth
- 1 cube of chicken stock
- 240ml cream
- 800g cubed potatoes
- 250g frozen peas & corn
- 1tsp dried parsley
- 0.5tsp of each; basil, oregano, mustard powder, onion powder
- pinch of each; ground sage, salt, celery salt, pepper
Instructions:
Heat oil in pan and sear the chicken for 4 minutes/side. put aside and let it rest for 10 minutes. Cut into cubes.
Use a pot for the soup.
Add wine and set on medium heat for 4 minutes. Add the butter and let it melt. Add the onions, carrots and celery. Soften for 6 minutes.
Add the garlic and seasonings. Cook for 1 minute.
Add the flour and stir to combine. Cook for 2 minutes.
Add the chicken broth and stir continuously.
Add the Cream and keep stirring, next add the cube of chicken stock.
Bring the soup to boil then reduce the heat to simmer gently.
Add the cubed chicken to the pot and simmer uncovered for 15-20 minutes.
Lastly add the diced potatoes, peas & corn to the soup and cook gently for 15 minutes or until the potato is tender.
Serve with fresh bread and butter.
If you do not cook with wine just use more chicken broth. The potatoes can be replaced with rice or pasta.