Creamy Roasted Chicken Soup
recipe
Creamy Roasted Chicken Soup
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This wholesome soup - the same as in Heinz tinned variety - tastes like a Sunday roast in a can, with its flavours of roasted chicken and rosemary
Ingredients
- 50g onions, finely chopped
- 1 small garlic clove, crushed
- 200g potatoes, peeled and finely chopped
- 1/2 teaspoon fresh rosemary chopped
- 220g fresh chicken stock
- 165g water
- 200g whipping cream
- 140g hot roast chicken (no skin)
- Salt and coarsely ground black pepper
- 1/2 teaspoon lemon juice
- Tip from Liz Trigg, cookbook writer and Heinz chef
Directions
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- Heat pan and add onions, garlic and cook for 5-6 minutes.
- Stir in potatoes and rosemary and cook for 15 minutes.
- Pour in stock and water and cook for a further 30 minutes.
- Stir in cream and cook for a further 5 minutes.
- Puree the soup with hand blender, then add chunks of hot chicken. Season and finish with lemon juice
- To make your soup extra special: Sweet shallots or Spanish onions are delicious finely shredded and then lightly fried in a little oil in a very hot pan. Drain well and sprinkle the crisp and caramelized onions over the soup. Finish with crispy croutons and fresh sprigs of rosemary.
Source: Heinz
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