Wholesome and comforting. This creamy chicken and vegetable soup pairs perfectly with farm-fresh bread. Save any leftovers in the freezer and reheat when needed.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 2 Tbsp (30ml) olive oil
- 80g butter
- 1 whole free-range chicken
- 2– 3 Litres quality chicken stock (and more to top up with as you cook)
- 6 baby red onions, peeled and sliced
- 6 cloves crushed garlic
- 1 bunch fresh thyme
- 600g baby carrots, peeled and halved lengthways
- 8 stalks celery cut in half, leaves included
- Sea salt and freshly ground black pepper
- 1 – 2 cups cream
- Micro herbs, to garnish
- Crusty country-style bread or croutons, to serve
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Method
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1Heat the olive oil in a Le Creuset 24cm Signature Round Casserole. Add the chicken in to brown over a medium heat on all sides for 10 minutes. Remove the chicken and add more olive oil and butter, along with the onions, garlic, and herbs. Allow to fry for 5 minutes, stirring often.
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2Add the baby carrots, celery, and a cup of stock at this stage to prevent any flavour that is stuck at the bottom of the casserole from burning. Simmer for 10 minutes, then add the herbs and chicken back to the casserole along with enough stock to cover and submerge the chicken and vegetables. Add a little more water if necessary, depending on the size of the chicken.
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3Turn up the heat and bring to the boil. Turn the heat down to a simmer and allow to cook for 1 hour, topping up the water or stock as it cooks. Season. The chicken must be submerged in water throughout the cooking process to prevent drying out and for the most tender and succulent results.
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4Using a ladle, skim off any fat that floats to the surface during the cooking process. Once the chicken is cooked, remove it from the broth. Remove the skin and shred the whole chicken. Add the cream to the soup and reduce until slightly thickened. Add the chicken and turn the heat down to a simmer. Check for seasoning.
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5Garnish with micro herbs and serve with crusty country-style bread or croutons.
