Creamy Chicken Soup
This creamy chicken soup is rich, comforting and packed with flavour. An easy homemade recipe the whole family will love.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 4 large carrots diced
- 1 white onion diced
- 1 large parsnip diced
- 5 celery sticks chopped
- 4 garlic cloves minced
- 6-8 cups chicken broth homemade recommended (check out my homemade chicken broth recipe on my blog) — add an extra 2-3 cups if you prefer a thinner, more soupy texture but still creamy
- shredded whole cooked chicken use chicken from your homemade broth or any pre-cooked shredded chicken
- 1 - 1.5 cups vermicelli noodles 1 cup for standard, 1.5 cups for extra noodles
- 2 tbsp flour
- 2 tsp salt
- 1 tsp mixed herbs
- 1 tsp dried parsley
- ½ tsp black pepper
- 1 tbsp fresh parsley chopped
- ⅓ cup double cream
Instructions
- Wash and chop the onions, celery, parsnip, and carrots.
- Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onions, carrots, celery, and parsnips, then season with 1 tsp salt.
- Sauté the vegetables for about 5 minutes, until they begin to soften.
- Create a small space in the centre of the pot and add the butter and minced garlic. Let the garlic cook gently in the melted butter for 20–30 seconds to prevent burning, then mix it through the vegetables. Cook for another 1–2 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 3 minutes, stirring every minute to avoid sticking or burning.
- Pour in the chicken broth and add the remaining 1 tsp salt, black pepper, mixed herbs, and dried parsley. Bring the soup to a boil for about 5-7 minutes
- Add the shredded chicken, vermicelli noodles, and double cream. Stir well and let the soup continue cooking for about 5 minutes, or until the noodles are tender.
- If you prefer a thinner, more soupy consistency, add extra chicken broth (I added about 2–3 cups at the end, and it still came out creamy and delicious).
- Serve warm and enjoy!