Chicken Soup

The perfect soup for those cold winter days.


500ml chicken stock
225g skinned chicken breasts
1 onion, roughly chopped
1 carrot, peeled and finely diced
150ml double cream
1 tbsp freshly chopped parsley
25g butter
Salt and pepper


Put the chicken breasts, the carrot and onion in the chicken stock and cook for around 20-25 mins, until the chicken has cooked through. Add the double cream and chopped parsley and return to a medium heat for 5 mins.

Pour soup into a liquidizer and add the butter (gives the soup a rich creamy texture).

Season to taste and serve

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