An easy, mild chicken soup that is both filling and warming – without being heavy or overly creamy.
It is a soup that comes close to a classic chicken fricassee – just in a lighter, more brothy version. It is mild, child-friendly and full of vegetables and flavour. And with only a little cream added at the end, it is a dish you could fairly call light on calories, too.
It is made with a whole chicken, which means you also get the most flavourful stock, and that stock becomes the very foundation of the soup. That is the whole secret behind the good flavour – and it is truly what lifts the dish.
If you want to save a little time, you can use chicken breast instead of a whole chicken.
Just remember that the flavour of the soup depends on the stock – so make a strong base. For about 1.2 litres of liquid I recommend at least three stock cubes, so you still get the deep, rounded flavour that otherwise comes naturally from a poached chicken.
You will still get a mild, creamy soup – but the flavour gets that extra lift when the stock is given a little extra care.
Once the chicken is cooked tender and shredded, the soup is built on a base of butter, onion and garlic, softened in the pot and dusted with a little plain flour. That gives a light thickening effect without making it heavy.
Then the hot stock goes in, along with small-diced potatoes and sliced carrot – and finally peas, cream and the tender chicken. The soup slowly comes together into a soft, rounded and hearty dish, seasoned to taste with fresh lemon juice, salt and freshly ground pepper.
Easy, delicious and just right for those evenings when you simply want something warm and comforting, without spending the whole evening in the kitchen.
Chicken soup with potatoes, carrots and peas
Ingredients
The chicken
- 1 large fresh chicken
- (or 600 g chicken breast – see intro)
- 10 peppercorns
- 2 chicken stock cubes
- Vegetable trimmings, e.g. spring onions, carrots, celery
- Salt
- Water
The soup
- 30 g butter
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp plain flour
- 1,2 l stock, from the chicken
- 700 g potatoes, peeled and diced
- 300 g carrots, diced
- 300 g peas
- 150 ml cream
- 1/2 lemon, juice of
- 1 handful parsley, finely chopped
- Salt and freshly ground pepper
Method
- Place the chicken breast-side down in a large pot and cover with water. Add the peppercorns, stock cubes, a few mixed vegetables and salt.*Use vegetable trimmings or whatever you have to hand, – they are simply there to add more flavour to the stock.*If you are using chicken breasts for the recipe, you can simply poach them in a little stock – they need about 10 minutes, depending on size. In that case I recommend making a fresh batch of stock for the soup.
- Bring the chicken to the boil and skim off any foam that rises to the surface. Turn down the heat and let the chicken simmer, covered, over a low heat for about 45 minutes, depending on size.Meanwhile, prepare the vegetables for the soup.
- Lift out the chicken and strain the stock to remove the vegetables, peppercorns etc., then measure out the amount given in the ingredient list. Let the chicken rest while you prepare the soup.
- Melt the butter in the pot and cook the onion and garlic until the onion is soft and translucent.
- Whisk in the flour and let it cook for a moment, then pour in the stock and whisk until smooth and free of lumps.
- Add the potatoes and carrots to the stock and let it simmer, covered, until they are tender.Meanwhile, pick the meat off the chicken and tear or cut it into bite-sized pieces.
- When the vegetables are tender, add the cream, chicken and peas and heat the soup through thoroughly. Before serving, season to taste with lemon juice, salt and freshly ground pepper and stir in the parsley.
Nutrition
Premium
Hejsa
Tænker du jeg kan erstatte kartofler med rodfrugter uden at jeg bixer opskriften helt op
Hilsen Kasper
Hej Kasper
Det kan du sagtens gøre 🙂 Eneste lille men er, at kartofler jo afgiver stivelse som vil gøre suppen en smule “jævnet”, uden at blive tyk – men tænker fint det går uden alligevel:)
Knoldselleri vil virkelig også være lækker i suppen:)
Warm wishes, Dianna
Dejlig suppe!
Jeg brugte en hel kylling, men pillearbejdet tager altid så lang tid for mig, så det kan være jeg også skal prøve med overlår eller bryst.
Hej Julie
Det smager også bare så dejligt med en hel kogt kylling, skøn bouillon man får 🙂
Warm wishes, Dianna
Så lækker kogte en hel kylling og lavede det på
Hej Winnie
Hvor gør det mig glad at høre – tak for dejlig feedback:)
Warm wishes, Dianna
Kan dette suppe gemmes i frysen?
Hej Janne
Det tænker jeg godt ja, men er lidt i tvivl om konsistensen på kartoflerne efter frysning 🙂
Warm wishes, Dianna
hvornår kommer olien i spil? 🫣
Hejsa
Arh, det er en fejl – det får jeg slettet:)
Warm wishes, Dianna
Nem, velsmagende, mætter godt og perfekt til at bruge “grønsagsrester”. Jeg brugte kyllingeoverlår.
Hejsa
Ihhh hvor dejligt du kunne lide den, tak for at skrive det 🙂
Warm wishes, Dianna
Glæder mig til at lave den. Kan jeg få opskriften på mail?
Bentep1940@gmail.com