I love soup, but I have come to realise that I am very picky about it. I never like the store bought soups, they just don’t taste good to me and I guess that’s because they aren’t freshly made. They contain unnatural ingredients to help extend the shelf life so are nowhere near as healthy as a homemade version. This classic cream of soup is made with all natural ingredients (bar the optional glug of wine) and is full of flavour. It’s the perfect lunch for a bitterly cold day and goes great with a slice of brown bread and butter. This, for me, is the ultimate comfort food when I am super tired or am feeling under the weather. There’s nothing like a steaming bowl of chicken soup and a lazy day on the couch to nurse you back to health.
- 1 large onion
- 2 leeks
- 1 kg of chicken thighs, skin removed
- 100ml White wine (optional)
- 2 small-medium sized carrots
- 2 Knorr chicken stock pots
- Large bunch of fresh thyme
- 150ml cream
- In a very large pot, place the chicken thighs in a single layer and turn the heat on low. Leave to get a little bit of colour, turning after a few minutes. No oil is needed.
- Chop the onion, leek and carrot into large chunks.
- When the chicken is slightly coloured on both sides, add the wine and turn the heat up high to burn off the alcohol.
- Once the liquid has reduced by half, add all the vegetables, thyme, stock and enough boiling water to cover all of the vegetables. Season with salt and pepper.
- Place a lid on the pot and bring the soup up to a boil. Reduce the heat to medium and allow to simmer with the lid on for 45 minutes.
- Remove the chicken from the pot and strip the meat off the bones. Put the meat back into the pot and allow to cool for awhile.
- Blend the soup in a food processor or blender until very smooth.
- Put the soup back in the pot and stir in the cream.
- Add more salt and pepper to taste.