Chicken soup is ‘comforting, filling and easy to make’ with six-ingredient recipe
Chicken soup has long been known as a warming dish thought to ease the symptoms of a cold, and it's easy to make from scratch to beat the autumn chill.
The nights are getting dark and colder, and so we are reaching for warming comfort meals to ease into the winter months. Chefs are sharing their picks, such as an apple cider-braised chicken stew and or this loaded baked potato soup.
And now, one chef has shared her chicken soup recipe. Tucking into a bowl of warm, clear broth is a great way to aid hydration while experiencing a cold - and it helps that it tastes great too.
But with so many different ways to make this classic dish, it can be tricky to find a quick shortcut that doesn’t compromise on flavour. One chef has the perfect remedy for those looking to whip up a hearty bowl of chicken soup in no time at all, and it calls for just six ingredients.
Sharing the recipe on her blog, Liana’s Kitchen, the self-proclaimed “kitchen gadget geek” described it as “comforting, filling and easy to make”.
What’s more, the soup can be made with either fresh chicken or cooked leftovers to speed up the process even more.
READ MORE: 'My delicious chicken soup is called Jewish penicillin - it's the closest thing to magic'
Easy chicken soup recipe
Ingredients
- 200g cooked chicken, shredded
- Two cloves garlic, crushed
- One medium onion, chopped
- 200g potatoes, scrubbed and diced
- One litre of chicken stock
- Two tablespoons creme fraiche (optional)
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Method
According to Liana, this soup is “so easy” to make because the ingredients can all be added to the soup at once.
However, it is still easy to replicate without one - all that’s needed is a large, deep saucepan or casserole pot.
To make the soup, chop all of the ingredients as instructed and throw them into the pot or soup maker, leaving out the creme fraiche if using.
Liana noted that it’s important to not go above the maximum line in the soup maker, though anything below the minimum line should be topped up with water.
If using a soup maker, replace the lid and select the “smooth” setting. For pan cooking, set the heat to low and simmer the ingredients for around 20 minutes, or until the potatoes are soft.
Once cooked, use a hand blender to turn the ingredients into a smooth soup, taking care not to allow the hot liquid to splash outside of the pan.
Liana said: “To change the consistency of your soup you can add more or less potatoes. The more you add, the thicker it will be.”
Once blended, add the creme fraiche to the soup by stirring it in and finally, season with salt and pepper to taste.
