Creamy Chicken Soup

There’s no better antidote to a cold winter’s night than a comforting bowl of soup. This homely chicken variety has a lush and creamy consistency, with its flavour further enhanced by crisp fennel shavings.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 2 Tbsp. butter
  • 3 leeks, finely sliced
  • 3 garlic cloves, crushed
  • 3 potatoes, peeled and diced
  • 2 cups chicken stock
  • 1 cup cream
  • 2 chicken breasts, sliced into thin strips
  • Shaved fennel, to garnish

METHOD

Melt the butter in a Le Creuset 24cm Signature Round Casserole over a medium heat. Gently fry the leeks until soft and translucent. Add the garlic and cook for 1 minute, then add the potatoes and chicken stock. Simmer for 10-15 minutes.

Once the potatoes are soft add the cream. Blend the soup in a blender in batches. Season and heat through.

Poach the chicken strips gently in simmering water until pale and cooked through.

Serve with the poached chicken strips, shaved fennel, a drizzle of olive oil and white pepper to taste.

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