Creamy roast chicken and vegetable soup
So many people love a good homemade chicken soup; I think because it’s homely and comforting, and full of flavour. Plus you can feel all the goodness coursing through you.
You need to use chicken stock – next time you’ve roasted a chicken just pop it into a large pan with water, leftover veg, seasoning and a bit of olive oil and simmer it for about 30-40 mins, Then strain it and freeze. You will also need leftover chicken for this, and plenty of it – get all those bits of chicken off your roast, every little bit and use it all up. Otherwise, for speed, you could buy one of those whole pre-roasted ones, although I prefer to know that my chicken has had a nice life and those ones tend not to!
Make sure you season this really well, it needs plenty of sea salt and black pepper
- Prep: 10 mins
- Cook: 20 mins
- Servings: 4-6
Ingredients
- Extra virgin olive oil for frying
- 2large white onions, peeled and diced
- 3 large carrots, peeled and chopped
- 3 sticks of celery, diced
- 1 large clove of garlic, crushed
- 1 teaspoon of dried tarragon
- Sea salt and course ground black pepper
- 1.5L of chicken stock
- Plenty of cooked chicken – see recipe description
- A tin of sweetcorn
- A mug of frozen peas
- I added some leftover cooked broccoli, chopped small; feel free to add anything like that
- 150ml creme fraiche or sour cream
- Squeeze of tomato purée
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Instructions
Fry the onion, celery, garlic and carrot in plenty of olive oil until softened but retaining some bite. Now add the tarragon and some sea salt and pepper.
Next add the stock and sweetcorn and stir it in before adding the creme fraiche or sour cream and the tomato purée. It might look a bit pale now so feel free to add more tom purée for colour, or you can blitz a tin of carrots and stir that in.
Now remove half of the soup to a food processor/blender and blitz it before stirring it back in and adding the torn chicken.
Simmer for 5-10 mins before adding the frozen peas, they’ll only need a couple of mins.
And that’s it! Do taste it for seasoning as you go along – always really important. Serve with some good sourdough.
Nutrition Info
Chicken
Chicken is one of the best sources of vitamin B3, otherwise known as niacin. Niacin is vitally important for energy production, changing protein, fat and carbohydrate into usable energy. In particular niacin helps convert starches, stored in the liver and muscles, into energy. It also plays an antioxidant role, helping to stop damaging free radicals from doing their nasty cell-destroying deeds.
Find your new natural
Soup is the song of the hearth and the home
Portion Guidelines
Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!
