This is one of our favourite go-to soups. It’s easy to make, creamy and delicious and leftovers can be frozen for those weeknights when you’re too tired to cook.
Ingredients
- 50g unsalted butter
- 1/2 cup plain flour
- 1/2 cup milk
- 1 1/2 cups chicken stock
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
Cream of chicken soup
- 10g butter
- 1 garlic clove, crushed
- 1/2 brown onion, diced
- 1 celery stalk, diced
- 1 small carrot, diced
- 2 cups reduced-fat milk
- 1 cup shredded cooked chicken
- 2 slices white bread, crusts removed
- Olive oil cooking spray
- Finely chopped fresh flat-leaf parsley, to serve
- Crusty bread, to serve
Method
- Step 1To make Condensed cream of chicken soup: Melt butter in a large saucepan over medium heat. Add flour. Stir to create a paste. Cook for 1 minute. Whisk in milk until mixture forms a smooth and thick paste.
- Step 2Gradually whisk in stock, onion powder, garlic powder, thyme and salt until mixture is smooth. Cook, whisking constantly, for 5 minutes or until mixture thickens. Remove from heat.
- Step 3Preheat oven to 200C/180C fan-forced.
- Step 4Melt the butter in a large saucepan over medium-high heat. Add the garlic glove and onion. Cook, stirring, for 3 minutes or until onion starts to soften. Add celery and carrot. Cook, stirring, for 2 minutes.
- Step 5Add the soup, milk and 1 cup of water. Stir to combine. Bring to a simmer. Simmer for 5 minutes or until the mixture thickens. Add the cooked chicken. Cook for 1 minute or until heated through.
- Step 6Meanwhile, cut the bread slices into 1cm cubes. Place on a baking tray. Spray with oil. Season with salt. Bake bread cubes for 5 minutes, shaking tray halfway through cooking time, or until golden.
- Step 7Ladle soup among serving bowls. Top with croutons. Sprinkle soup with parsley and serve with crusty bread.
- Low carb
- Low kilojoule
- Lower gi
- Author: Nagi Maehashi
- Image credit: Nagi Maehashi
- Publication: Super Food Ideas
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