Recipe

Creamy Chicken Vegetable Soup

A comforting, creamy soup packed with carrots, potatoes, celery and peas, finished with cream, a splash of white wine and Pecorino Romano.

Serves 4 to 6 Added

A speckled ceramic bowl of creamy chicken vegetable soup with shredded chicken, carrots, peas and parsley, served with a golden biscuit

Ingredients

  • 2 tbsp canola oil or butter
  • 1 medium onion, finely diced
  • 2 carrots, diced
  • 2 potatoes, diced small
  • 2 celery stalks, diced
  • 125 ml frozen peas
  • 250 g chicken breast or thigh, cooked and shredded
  • 2 cloves garlic, minced
  • 2 tbsp flour or cornstarch (for thickening)
  • 750 ml chicken stock
  • 250 ml full-cream milk
  • 60 ml cream
  • 30 ml dry white wine
  • 40 g finely grated Pecorino Romano (or Parmesan if easier to find)
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ¼ tsp white pepper
  • ¼ tsp turmeric (very little, just for colour)
  • ½ tsp dried thyme
  • 1 tbsp chopped fresh parsley

Method

Tap a highlighted ingredient to see how much you need.

  1. Cook the vegetables

    Heat the in a large pot.

    Add the , and . Cook for about 5 minutes until softened.

    Add the and . Cook another 2 minutes.

  2. Build the soup

    Sprinkle the over the vegetables and stir for 1 minute.

    Gradually add the while stirring.

    Add the , , and .

    Simmer for about 15 to 20 minutes until the are tender.

  3. Add the creamy ingredients

    Lower the heat.

    Stir in the , and .

    Simmer gently for another 5 minutes. Do not boil hard or the dairy may split.

  4. Blend for creaminess

    Remove about a third of the soup.

    Blend it until smooth, then pour it back into the pot.

    This makes the soup extra creamy.

  5. Finish

    Add the shredded , and cheese.

    Cook for another 5 minutes.

    Stir in the and .

    Taste and adjust seasoning.