Cream of Chicken and Onion Soup | ExpatWomanFood.com
 
 

Posted on

11 October 2012

by

ewfood

Cream of Chicken and Onion Soup

Ingredients

6 chicken breasts - boiled, sauteed and cubed
5 cup chicken stock
1/2kg onion - finely chopped
5 tbsp fennel - chopped
5 tbsp leek - chopped
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 cup double cream
5 tbsp unsalted butter
Salt and freshly ground pepper to taste

Preparation

  • First, fry the chopped pieces of cooked chicken breasts with the garlic and ginger paste in a pan of heated butter.
  • Once done, keep the chicken aside.
  • In a medium pot, heat butter and saute the chopped onions until it turns transparent and soft.
  • Then add the finely chopped fennel, leek to the chicken stock along with some salt and pepper.
  • Allow the stock to immer on low heat for 25 minutes or until all the ingredients are well cooked.
  • Remove from heat and strain through a fine sieve.
  • Pour the strained stock back into the pot.
  • Now return the pot to low heat and stir in the cream.
  • Then add in the sauteed chicken and stir well.
  • Cook for another 5 minutes - allowing the ingredients to come together.
  • You can add some more salt and pepper if needed.
  • Once ladled in a bowl, sprinkle some grated cheese and croutons on top.
  • Then serve with some crackers or crusty bread.
Cooks Note

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