Weekend ahead of us, time to catch up with life and enjoy the coziness of home while the outside temperatures keep falling down.
And then nothing better than a hearty and homy soup, creamy enough to make for a simple and nice Saturday dinner, with maybe some fresh bread, a green salad and a glass of red wine. Easy, tasty and something that you might have already in the fridge or freezer to make this Saturday dinner even better, with no work involved!
This is a soup I like to have in the freezer, it really freezes well, in individual portions, for that late meal when you don’t feel like cooking. It is so nutritious, and yet pure comfort for all the cold nights ahead of us. Living in Canada you never forget what is around the corner…
It all started because my husband favorite’s soup was the canned cream of chicken. Now, cooking everything from scratch I can not allow him to have it anymore, lol.
This recipe requires poaching the chicken which is a great healthy way to cook chicken breasts without over cooking. I normally poach a big batch and keep in the fridge, ready to go for this soup, a pot chicken pie (*recipe coming soon) and my Best diet creamy chicken salad.
Light creamy chicken soup
Ingredients for poaching the chicken breasts:
1 lb chicken breast in halves
6 cups water
2 chicken bouillon
1 celery stalk in 2 pieces
1 large carrot diced
1 medium onion cut in half
Ingredients for the soup
16 oz chicken breast poached and diced
1 tbs butter
1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
1 1/2 cup chicken stock (from poaching the chicken)
4 cups milk 1%
1/4 cup light cream
1 large celery stalk, chopped
1/2 medium onion, chopped
2 cups mushrooms, any kind – finely sliced
1/2 cup carrots (from poaching the chicken)
1 cup frozen peas
2 chicken bouillons
salt and pepper to season
Start by poaching the chicken:
In a medium saucepan bring the water and all the other ingredients to a boil. Add chicken, reducing heat to a simmer and poach until just cook through, about 10 min. With a slotted spoon remove chicken and set it aside.
In a separate pan melt the butter and add the onions and celery and sauté for 2 minutes. Add mushrooms until onions are transparent being careful not to brown. Add flour and gently mix well. Cook this mixture over low heat for 6 to 8 minutes, stirring gently, scraping the bottom of the pan, so the roux doesn’t burn. Increase the heat and add the chicken stock, whisking well so that no lumps appear then lower to a simmer. Add the milk and cream together repeating the same process.
Season with salt and pepper and add the peas, cooked carrots and chicken. Cook in low for 5 min.
Enjoy and thanks for stopping by.
You might also like to try:
Silky and healthy sweet potato soup