Nothing says autumn like a warming chicken soup.  I have been on a bit of a soup tangent lately, but that’s been good because I think I’ve developed my soup making skills.  This lovely chicken soup is hearty, creamy and yet very frugal.  For this particular soup I used a small chicken breast, and some chicken stock which I had in the freezer.  You can easily make your own chicken stock from scratch, it is quite easy, very healthy and very frugal.  I will do a separate post on my favourite technique for making stock later this week.

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But for now, here is the recipe for creamy chicken and vegetable soup.

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Ingredients

  • 300gm chicken breast (more if you like)
  • 2 onions, diced
  • 4 stalks celery, chopped
  • 4 carrots, peeled and diced
  • 2 potatoes, peeled and diced
  • sprig of parsley (if you have some)
  • 4 cups chicken stock
  • 2 cups water
  • 2 1/2 tsp salt
  • 2 tbsp corn flour
  • 1/2 cup milk powder

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Method

  1. Cut chicken into a few chunks
  2. Brown chicken in a little oil in a large saucepan for a couple of minutes
  3. Remove chicken from pan and place on a plate to be added to soup later
  4. Add a little more oil to pan, then brown onion and celery a little
  5. Add chicken stock to pan
  6. Add carrots, potatoes, parsley and salt
  7. Bring to the boil, then simmer for approx 10 mins
  8. Cut previously browned chicken into small chunks
  9. Add chicken and allow to  simmer for a further 10 mins
  10. Dissolve corn flour into 1 cup of cold water and add to soup
  11. Stir whilst simmering to thicken
  12. Dissolve milk powder in 1 cup of water
  13. Add to soup then heat through for a lovely creamy soup

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Served with some crusty bread this makes for a hearty and delicious meal.

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