Easy Chicken Soup Recipe

It’s the tail end of another glorious autumn and the gentle approach to the beginning of winter. It’s also, officially, peak season for comfort food. And for me there is no other comfort food that hits the spot quite like a hearty soup.

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My energy levels always begin to dip in November and I feel tired and thoroughly drained by 4 o’clock in the afternoon. I crave rest and hot deeply nourishing food, but I also need things to be really easy. Find my lightly creamy and very easy chicken soup recipe below for some deep winter comfort and tons of taste.

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Ingredients 

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30g unsalted butter

1  tbsp olive oil

1 medium red onion chopped 

1 clove of garlic chopped

3 large chopped carrots

3 large celery sticks

1 tsp of salt

22.5g of flour

944ml of good quality chicken stock

472ml of whole milk

1 pack of linguine

Torn chicken from 1 large cooked chicken

3 tbsp frozen peas

2 sprigs thyme

2 sprigs parsley 

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Directions 

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1. Melt the butter and olive oil in a large casserole dish over medium-high heat

2. Add the onions and let them soften for 3-4 minutes

3. Add the garlic, carrots, celery and salt, stirring continually letting the veg’ soften for 3 minutes

4. Then add your flour making sure to coat all the vegetables

5. Stir in the stock and milk stirring thoroughly, then add the pasta and thyme and give a couple of turns of the pepper mill into the pot

6. Bring it to the boil, then turn down the heat a tiny bit and cover for about 8 minutes or 2/3 of your pasta cooking time

7. Stir in the chicken and peas, stir and bring to the boil for about 3 minutes, garnish with the parsley and serve immediately with some warmed bread if you fancy it. 

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Enjoy!