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Creamy Roasted Chicken Soup

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

Dish Details:heart


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
Stock is one of the most important ingredients in any soup, use the best chicken stock you can. Most supermarkets sell good quality fresh stocks in their chiller compartments. If you are making your own stock; make sure you don't use any strong flavoured ingredients that will overpower the chicken flavour


PREPARATION:
1. Heat pan and add onions, garlic and cook for 5 minutes.

2. Stir in potatoes and rosemary and cook for 10 minutes.

3. Pour in stock and water and cook for a further 10 minutes.

4. Stir in cream and cook for further 10 minutes.

5. 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.


PREP/COOK
INFORMATION:

Source: Heinz

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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