This dish truly is a hug in a bowl. Chicken is poached to tender perfection in rich stock, fresh cream and ground turmeric for an added golden glow! It is packed with an array of other tasty ingredients including onion, corn, celery, and tiny elbow pasta. This soup will certainly give you a reason to love winter a little more…
American-style Chicken Soup
American-style Chicken Soup
with tiny elbow pasta, corn & fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Celery Stalk
- Celery Stalks
- Chicken
- Chicken Stock
- Corn
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Cream
- Fresh Parsley
- Onion
- Onions
- Tiny Elbow Pasta
- Turmeric
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
IT’S ALL ABOUT THAT BASE
Boil the kettle. Place a pot over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 7-9 minutes until soft and translucent, shifting occasionally. Add the turmeric and the chopped celery and fry for 1-2 minutes until fragrant, shifting constantly. Add the stock, 400ml of boiling water, and the fresh cream. Mix until fully combined. Reduce the heat until a gentle simmer.
SHREDDED CHICKEN
Pat the chicken dry with paper towel. When the soup is gently simmering, lower the chicken into the soup and leave to poach for 10-15 minutes until cooked through. Remove from the soup and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken. Season lightly and set aside. Remove the soup from the heat.
WHILE THE CHICKEN IS POACHING…
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Return the pot of soup to a medium-low heat. When gently simmering, add the cooked pasta, the corn, the shredded chicken, and seasoning to the soup. Mix until fully combined and leave to simmer for 1-2 minutes until heated through.
FINAL TOUCHES
Bowl up a hearty helping of the golden chicken soup. Sprinkle over the chopped parsley! Yum, Chef!
Onion - 1
Turmeric - 2,5ml
Celery Stalk - 1
Chicken Stock - 5ml
Fresh Cream - 65ml
Free-range Chicken Breast - 1
Tiny Elbow Pasta - 75g
Corn - 50g
Fresh Parsley - 4g
IT’S ALL ABOUT THAT BASE
Boil the kettle. Place a pot over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 9-12 minutes until soft and translucent, shifting occasionally. Add the turmeric and the chopped celery and fry for 1-2 minutes until fragrant, shifting constantly. Add the stock, 800ml of boiling water, and the fresh cream. Mix until fully combined. Reduce the heat until a gentle simmer.
SHREDDED CHICKEN
Pat the chicken dry with paper towel. When the soup is gently simmering, lower the chicken into the soup and leave to poach for 10-15 minutes until cooked through. Remove from the soup and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken. Season lightly and set aside. Remove the soup from the heat.
WHILE THE CHICKEN IS POACHING…
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Return the pot of soup to a medium-low heat. When gently simmering, add the cooked pasta, the corn, the shredded chicken, and seasoning to the soup. Mix until fully combined and leave to simmer for 1-2 minutes until heated through.
FINAL TOUCHES
Bowl up a hearty helping of the golden chicken soup. Sprinkle over the chopped parsley! Yum, Chef!
Onion - 1
Turmeric - 5ml
Celery Stalks - 2
Chicken Stock - 10ml
Fresh Cream - 125ml
Free-range Chicken Breasts - 2
Tiny Elbow Pasta - 150g
Corn - 100g
Fresh Parsley - 8g
IT’S ALL ABOUT THAT BASE
Boil the kettle. Place a pot over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 9-12 minutes until soft and translucent, shifting occasionally. Add the turmeric and the chopped celery and fry for 1-2 minutes until fragrant, shifting constantly. Add the stock, 1.2L of boiling water, and the fresh cream. Mix until fully combined. Reduce the heat until a gentle simmer.
SHREDDED CHICKEN
Pat the chicken dry with paper towel. When the soup is gently simmering, lower the chicken into the soup and leave to poach for 10-15 minutes until cooked through. Remove from the soup and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken. Season lightly and set aside. Remove the soup from the heat.
WHILE THE CHICKEN IS POACHING…
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Return the pot of soup to a medium-low heat. When gently simmering, add the cooked pasta, the corn, the shredded chicken, and seasoning to the soup. Mix until fully combined and leave to simmer for 1-2 minutes until heated through.
FINAL TOUCHES
Bowl up a hearty helping of the golden chicken soup. Sprinkle over the chopped parsley! Yum, Chef!
Onions - 2
Turmeric - 7,5ml
Celery Stalks - 3
Chicken Stock - 15ml
Fresh Cream - 185ml
Free-range Chicken Breasts - 3
Tiny Elbow Pasta - 225g
Corn - 150g
Fresh Parsley - 12g
IT’S ALL ABOUT THAT BASE
Boil the kettle. Place a pot over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 12-15 minutes until soft and translucent, shifting occasionally. Add the turmeric and the chopped celery and fry for 1-2 minutes until fragrant, shifting constantly. Add the stock, 1.4L of boiling water, and the fresh cream. Mix until fully combined. Reduce the heat until a gentle simmer.
SHREDDED CHICKEN
Pat the chicken dry with paper towel. When the soup is gently simmering, lower the chicken into the soup and leave to poach for 10-15 minutes until cooked through. Remove from the soup and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken. Season lightly and set aside. Remove the soup from the heat.
WHILE THE CHICKEN IS POACHING…
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Return the pot of soup to a medium-low heat. When gently simmering, add the cooked pasta, the corn, the shredded chicken, and seasoning to the soup. Mix until fully combined and leave to simmer for 1-2 minutes until heated through.
FINAL TOUCHES
Bowl up a hearty helping of the golden chicken soup. Sprinkle over the chopped parsley! Yum, Chef!
Onions - 2
Turmeric - 10ml
Celery Stalks - 4
Chicken Stock - 20ml
Fresh Cream - 250ml
Free-range Chicken Breasts - 4
Tiny Elbow Pasta - 300g
Corn - 200g
Fresh Parsley - 15g
Woolies Products in this dish
