Creamy Chicken Soup (without cream!)

This is a really straightforward, stick everything in the oven soup recipe and is much more delicious than the meagre ingredient list makes it sound. If you have fond childhood memories of ceam of chicken soup from a tin, but find that the reality of tinned soup now doesn’t live up to the memory – the this is the soup for you!

This recipe makes at least six portions (depending how much you thin it at the end) and freeezes really well, just stop before adding the spinach, then add it when you defrost to serve. To save freezer space you can make it really thick and dilute when it’s time to eat it.

You can vary the ingredients – use different root vegetables, skip the spinach if you really don’t like it (though it’s full of goodness and makes the soup look really pretty), you could also add chopped blanched green cabbage or watercress etc instead of spinach if that’s what you’ve got handy


splosh of oil

1.5 pints chicken stock

2 onions – chopped fairly finely

4 cloves of garlic squashed and chopped

4 carrots – chopped into chunks

3 large baking potatoes – chopped into chunks

2 chicken breasts -skin on – whole

4 clumps of frozen spinach (or more to taste)

salt and pepper


Heat oven to 180 C

In a large casserole dish add oil, potatoes, carrots, onion, garlic, stock, salt and plenty of black pepper  and lay chicken skin side up on the top – cover with foil and place in oven for 2.5 to 3 hours until the carrots and potatoes are really soft.

Lift out chicken and remove skin

Blend all the vegetables together with a stick blender until smooth, add more stock or water to achieve a consistency that you like

shred chicken and stir into the soup –  if you’re going to freeze some or all of it do it now.

Tip some or all into a pan (or leave in the casserole if it can go on the hob) add the spinach and heat until spinach is defrosted and the soup s hot


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