Creamy one-pot chicken soup with pasta, cream and vegetables.
A lovely autumn soup with fresh thyme and bacon, which give it plenty of flavour.
This creamy one-pot chicken soup is very easy to make. It is rich and filling, and any leftovers taste at least as good the next day.
Serve the soup with freshly baked baguettes, garlic swirls or similar.
I like to make this chicken soup with meat from a whole poached chicken. It is tender and juicy, and you get a wonderful stock for the soup.
Chicken Soup with Cream and Vegetables
Recipe for an easy, creamy chicken soup with cream, bacon and vegetables.
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Ingredients
- 400 g cooked chicken, – diced or shredded
- 100 g bacon, cut into small dice
- 200 g pasta, uncooked weight
- 1 onion, finely chopped
- 3 carrots, sliced into half-moons or quarters
- 2-3 sticks celery, sliced
- 2 spring onions, finely sliced (save the green tops for serving)
- 3 cloves garlic, grated or crushed
- 6 sprigs fresh thyme, leaves picked – about 1 heaped tbsp
- 80 g fresh spinach
- 1,2 l chicken stock, or the stock from the chicken
- 250 ml whipping cream (38% fat)
- Oil
- Salt and pepper
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Method
- Heat a splash of oil in a large saucepan and fry the bacon until golden.*If your bacon is very fatty, leave out the oil.
- Add the onion, garlic, spring onions, carrots and celery and fry for a couple of minutes. Season with plenty of freshly ground pepper and a little salt.
- Pour in the stock and cream, add the thyme, and let the soup simmer until the vegetables are just tender but still have a good bite.*If you are using pasta with a cooking time longer than 5 minutes, I recommend adding the pasta earlier so the vegetables don’t overcook. You may also need to add a little more stock, – but you can adjust the consistency as you go or at the end.
- Add the pasta and cook until it is just al dente, – then add the chicken and heat through until the chicken is piping hot and the pasta is cooked.
- Stir the spinach into the soup until it has wilted, and season the chicken soup to taste with salt and pepper.
- Let the soup rest for a moment before serving, – the starch from the pasta will make it extra creamy if it is allowed to stand briefly.Serve the chicken soup topped with fresh thyme, the spring onion tops and/or parsley, and plenty of freshly ground pepper.
Nutrition
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Kan den fryses?
Hej Anne
Ja det kan den sagtens 🙂
Warm wishes, Dianna
Nøj, den er god – specielt en kold og våd november aften.
Så lækker
Tusind tak Lea 🙂