Eightyrecipes
Creamy Chicken Vegetable Soup
A silky blended chicken and vegetable soup, thickened entirely by its own vegetables and finished with butter rather than cream.
Ingredients
- 1 lb chicken thighs or breast about 450 g
- 2 cups carrots chopped
- 1 cup onion chopped
- 2 cups frozen mixed vegetables
- 4 cups chicken stock
- 1 chicken stock cube
- 1 tablespoon butter
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Add the chicken, carrots, onion, frozen vegetables, chicken stock, stock cube, salt, and black pepper to a large pot.
- Bring to a gentle simmer over medium heat.
- Cook for 30 to 40 minutes until the chicken is fully cooked and the carrots are completely soft.
- Remove the chicken from the pot and shred it using two forks.
- Blend the soup until completely smooth using a stick blender, or work in batches in a jug blender with the lid vented.
- Return the shredded chicken to the pot.
- Stir in the butter until melted, then taste and adjust the salt.
Notes
Nutrition values are an estimate. Blend for a full minute rather than thirty seconds, since under-blending is what leaves the soup thin instead of creamy. Lift the chicken out before blending, as blitzed chicken turns the soup grainy. Taste for salt after blending, because pureeing the vegetables dilutes the seasoning.
Nutrition
Nutrition is an estimate, calculated automatically.
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