Creamy chicken and vegetable soup

Ingredients

• 2 chicken breast fillets
• 1 small onion
• 3 garlic cloves
• 3 celery sticks
• 200 g carrots
• 450 g potatoes
• 100 g peas
• 500 ml water
• 2 stock cubes
• 150 ml double cream ((US: heavy cream))

Instructions

1. 1

   Prepare the chicken and vegetables. Carefully use separate equipment for raw meat and vegetables to avoid cross contamination! Dice chicken, celery, carrots and peeled potatoes, and finely chop the onion and garlic. I like to leave my vegetables in small, bite sized pieces.

2. 2

   Heat the oil in a large pot, then add the diced chicken. Season with a pinch of salt and pepper, and leave the chicken to cook while stirring occasionally until it's completely white in colour on the outside. Then, remove it from the heat and set aside.

3. 3

   Add finely chopped garlic and onion to the empty pot, along with more oil if needed. Saute until the onion is soft and translucent, typically 3-5 minutes.

4. 4

   Then, add diced carrots, potatoes and celery along with water and the stock cubes. Bring the soup to a boil, then reduce it to a simmer. Allow the vegetables to boil until they are tender enough to push a fork through with little resistance. This takes 15-20 minutes, depending on the size of the chunks.

5. 5

   Add peas (if using tinned, drain off the water), double cream (US: heavy cream) and the cooked chicken to the soup and remove it from the heat. Leave it to sit for a few minutes to allow the new ingredients to heat through. Prevent the cream to start boiling, as this might cause it to split.

6. 6

   Serve the soup hot along with your favourite side dishes.