Day 14: Creamy Chicken Soup


We had a couple of chicken thigh fillets to use up so I looked up recipes for chicken soup.  I ended up using a mix of a few different recipes.  It takes an hour or so to cook but is really easy.


  • 2 x chicken thigh fillets, cut in half
  • 5 cups chicken stock
  • 1 leek, trimmed, cut in half and chopped
  • 1 onion, chopped
  • 25ml cream


1. Pour the stock into a large saucepan, add the onion, leek and chicken.  Bring to the boil then reduce heat, cover and simmer for about an 1 hour.


2. Remove the chicken from the pan and set aside, letting it cool enough to handle.
3. Pour the remaining contents of the pan into a food processor and wizz up.


4. Shred the chicken and place into the processor and pulse for a few seconds.
5. Pour everything into a clean saucepan and heat up for a few minutes.
6. Stir in the cream.
7. Serve with nice bread.

It was really tasty but in the future I might chuck in a spud to make it thicker and perhaps another leek.