Creamy Chicken Soup
Nothing beats a warm and creamy bowl of chicken soup on a chilly day! It’s like a hug in a bowl, and the ultimate comfort food. Plus, it’s so easy to make!
Ingredients
Directions
- 1
Fry the chicken on both sides until golden.
- 2
Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol.
- 3
Pile in the veg and herbs, add salt and the pepper.
- 4
Pour in 2 litres boiling water.
- 5
Cover the pan and simmer for 45 mins until the chicken and veg are tender.
- 6
Take out the bay leaves and allow to cool for about 30 mins.
- 7
Remove chicken from the soup, then pull the meat from the bones.
- 8
Put about 1/4 of the chicken back into the pan.
- 9
Blitz the soup with a blender until very smooth.
- 10
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.
- 11
Chop the remaining chicken and stir into the soup.
