Chicken Soup with Cream and Vegetables
Recipe for an easy, creamy chicken soup with cream, bacon and vegetables.
Servings 4 people
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
Instructions
- 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.