Creamy chicken soup

Today, we’re making a comforting, creamy chicken soup. This soup is delicious, low effort, and perfect for a cozy autumn evening in! Let’s give it a go 🍂

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First, pop a small pan on medium heat. While it heats up, crush your pink peppercorns in a pestle and mortar

Step 2

Next, grate your nutmeg. I’ve specified 1/2 a tablespoon, but it’s really up to personal preference

Step 3

Once your pan is at a good temperature, pop your crushed peppercorns and nutmeg into the pan to toast for around 5 minutes. Keep an eye on them and stir regularly to avoid burning!

Step 4

Now, add your thyme and continue to cook until fragrant - probably around 3 more minutes

Step 5

Remove your spice mix from the heat and put a large casserole dish on medium heat. Once it’s hot enough, add 1 tbsp of butter

Step 6

While your butter is melting, chop your onion and celery, then peel your garlic. You don’t have to use all of the garlic, I’m just obsessed with it 😂 use as much or as little as you like

Step 7

Add your onion and celery to the casserole dish and cook for about 5 minutes until translucent

Step 8

After 5 minutes, add your garlic and cook for a further 2 minutes - keep an eye on it because the garlic can burn easily

Step 9

While your veg is doing it’s thing, prepare 1L of chicken stock

Step 10

Add your vermouth to your pot of onions, celery, and garlic. Cook for 5 minutes to burn some of the alcohol off

Step 11

Now, add your chicken stock to the pot

Step 12

Whack your spice mix in too

Step 13

Then, add a small amount of tarragon, reserving the rest for later

Step 14

Add your 3 chicken breasts to the mix

Step 15

Next, cover with a lid for an hour or until the chicken is cooked through

Step 16

Once your chicken is perfectly cooked, remove it from the pot and shred it up buttercup 😘

Step 17

Then, remove the stock from the pan, reserving it for later

Step 18

Now, melt 2 tbsp of butter in the pot. Once melted, add your 2 tbsp of flour

Step 19

Mix it to make a roux and cook it out for 5 mins (otherwise your soup will have a floury taste - and that’s not what we’re after!) Add more butter or flour if you need to

Step 20

Gradually add the stock back in, make sure to stir it and let it cook for a few mins in between adding the stock to ensure your soup retains its thickness

Step 21

Now, add your cream, mix it in and let your soup cook away for a few minutes

Step 22

Taste your soup. Does it need anything else? More herbs? More spices? If it needs it, add it in. Mine needed a touch more freshness so I added more vermouth

Step 23

I also added some smoked garlic, because I’m a garlic girl 💁🏼‍♀️

Step 24

Next, add your chicken back into the pot

Step 25

Et voila! You made a delicious chicken soup! Top it with the remaining tarragon and dig in!