Name: Creamy Chicken and Vegetable Soup with Parmesan Crisps
Cook time: 180 min
Total time: 180 min
Yield: 6
Ingredients: 800 g chicken breast fillet broken into chunks; 2 L water; 1 onion large quartered; 2 celery stick chopped; 90 g butter; 1 onion finely chopped large; 2 celery stick finely chopped; 2 carrot chopped; 4 zucchini chopped; 1/3 cup plain flour; 1 tsp mixed spice; 2 tsp chicken stock powder; 125 ml cream; 1 tsp parsley chopped; 125 g parmesan cheese

by AngelDust Last updated on 07/09/2019

This is a really lovely creamy soup, perfect on a cold Winter's evening. The parmesan crisps finish this soup off beautifully. - AngelDust

Ingredients

800 g chicken breast fillet broken into chunks
2 L water
1 onion large quartered
2 celery stick chopped
90 g butter
1 onion finely chopped large
2 celery stick finely chopped
2 carrot chopped
4 zucchini chopped
1/3 cup plain flour
1 tsp mixed spice
2 tsp chicken stock powder
125 ml cream
1 tsp parsley chopped

Parmesan crisps

125 g parmesan cheese

Method

Step 1

Place chicken into a large saucepan.
Step 2

Add water, quartered onion, and chopped celery.
Step 3

Bring to boil, reduce heat, simmer covered 2 hours.
Step 4

Remove chicken from stock; reserve all the stock, discard vegetables.
Step 5

Shred chicken and place in another dish, cover.
Step 6

In a separate pan, melt butter, add extra onion and celery, carrots and zucchini.
Step 7

Saute gently until onion is soft.
Step 8

Add flour, stir until combined.
Step 9

Remove saucepan from heat.
Step 10

Add reserved stock to pan all at once, stir until combined.
Step 11

Return pan to heat; stir until sauce boils and thickens a little.
Step 12

Reduce heat and simmer gently for 2 minutes.
Step 13

Season with salt, pepper, spices and stock powder.
Step 14

Cover pan and simmer gently for 1 hour.
Step 15

Just before serving add chicken and cream to pan, heat through gently. Stir in parsley.
Step 16

Parmesan crisps: Preheat oven to 200C.
Step 17

Line a tray with glad bake.
Step 18

Place level tablespoons of parmesan cheese into little piles and spread a little with fingers.
Step 19

Bake for 3-5 minutes or until golden.
Step 20

Allow to cool on tray and serve with the soup as a garnish or on the side.

Recipe Notes

from Australia’s Best Recipes team

You may need to experiment with the amount of chicken you prefer in this soup. We don't like to overdo the chicken and I've even added only 600g of chicken and this was still fine. I have made this successfully using gluten free flour. I used Vegeta spices.