Cream of chicken soup is comfort food at its best and the ultimate cure for when you need warming up on a cold day, are feeling a bit under the weather or you are craving some hearty homemade food. It’s so easy to make and so tasty that this dish will quickly become a family favourite. It’s great to make on one of those days when you don’t fancy spending hours in the kitchen, and it will leave you feeling really satisfied and happy afterwards!
- ½tbsp oil
- 500g skinless boneless chicken thighs
- 1 small onion, roughly chopped
- 350g potatoes, peeled and roughly chopped
- 350g cauliflower, roughly chopped
- 1 sprig thyme
- 1 litre chicken stock
- 75ml whipping cream
- 175ml milk
- For the topping:
- 150g cauliflower florets, sliced to ¾-1cm thick
- 40g Parmesan, finely grated
- 1tbsp breadcrumbs
- 40g pancetta slices
Heat the oil in a pan and lightly brown the chicken on both sides; set aside. Add the onion, potato and cauliflower to the pan. Turn down the heat and mix well. Cover and leave to sweat for 10 mins.
Add the thyme, stock and chicken to the pan. Bring to the boil, then simmer for 12 mins or until the vegetables are tender and the chicken cooked through. Remove the chicken from the pan, then blitz the soup with a stick blender and season well. Shred the chicken and add the meat back to the pan along with the cream and milk, and heat through.
Put the cauliflower florets in a bowl with a little water, cover with clingfilm and microwave for 2 mins or until cooked through. Heat the grill to high, spread the florets over a baking tray lined with foil, sprinkle each piece with Parmesan and breadcrumbs, and top with pancetta. Grill until browned, then sprinkle over the soup.