I hope everyone is having a lovely Easter weekend. We've been doing some DIY in our new house in readiness for the arrival of my Sis in Law and niece from New Zealand on Wednesday. We managed to get an almost new double bed on freecycle last week so I'm rather pleased with that. Tomorrow after Church we are off to the car boot to see if we can find some bed side tables for one of the spare bedrooms and curtains! The kids and I love going to to car boots but the hubby refuses - is it a man thing?....he can stay home and do some more DIY!
We had this creamy chicken soup for lunch today and it was a hit with everyone. I used the stock from a chicken I cooked in the slow cooker to make this but you could always pick up some fresh chicken stock from the supermarket if you didn't have any.
Perfect with crusty bread and a cheeky glass of vino.
Creamy Chicken Soup
A homemade chicken soup recipe
- 2 Garlic cloves, crushed
- 1 Onion, chopped
- 1 Carrot, chopped finely
- 1 TSP Dried Thyme
- 1.2 Litres Fresh Chicken Stock
- 100ml Double Cream
- 200g Cooked Shredded Chicken
Step 1: Fry the garlic, onion and carrot in a large pan until soft. Add in the dried thyme and stir.Step 2: Pour in the stock, season and bring to the boil then turn down heat and simmer for 20 minutes. Blitz the soup with a stick blender then add in the double cream and shredded chicken.Step 3: Serve with crusty bread
DetailsPrep time: Cook time: Total time: Yield: 4 servings