American-style Chicken Soup

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

with tiny elbow pasta, corn & fresh parsley

4.9

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter (optional)
  • Paper Towel
Photo of American-style Chicken Soup
  1. 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.

  2. SHREDDED Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. WHILE THE Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken, and seasoning to the soup. Mix until fully combined and leave to simmer for 1-2 minutes until heated through.

  4. FINAL TOUCHES

    Bowl up a hearty helping of the golden Chicken/" title="View all our recipes with Chicken at eCook">Chicken soup. Sprinkle over the chopped parsley! Yum, Chef!

  • Onion - 1

  • Turmeric - 2,5ml

  • Celery Stalk - 1

  • Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 5ml

  • Fresh Cream - 65ml

  • Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1

  • Tiny Elbow Pasta - 75g

  • Corn - 50g

  • Fresh Parsley - 4g

  1. 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.

  2. SHREDDED Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. WHILE THE Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken, and seasoning to the soup. Mix until fully combined and leave to simmer for 1-2 minutes until heated through.

  4. FINAL TOUCHES

    Bowl up a hearty helping of the golden Chicken/" title="View all our recipes with Chicken at eCook">Chicken soup. Sprinkle over the chopped parsley! Yum, Chef!

  • Onion - 1

  • Turmeric - 5ml

  • Celery Stalks - 2

  • Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 10ml

  • Fresh Cream - 125ml

  • Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2

  • Tiny Elbow Pasta - 150g

  • Corn - 100g

  • Fresh Parsley - 8g

  1. 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.

  2. SHREDDED Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. WHILE THE Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken, and seasoning to the soup. Mix until fully combined and leave to simmer for 1-2 minutes until heated through.

  4. FINAL TOUCHES

    Bowl up a hearty helping of the golden Chicken/" title="View all our recipes with Chicken at eCook">Chicken soup. Sprinkle over the chopped parsley! Yum, Chef!

  • Onions - 2

  • Turmeric - 7,5ml

  • Celery Stalks - 3

  • Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 15ml

  • Fresh Cream - 185ml

  • Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3

  • Tiny Elbow Pasta - 225g

  • Corn - 150g

  • Fresh Parsley - 12g

  1. 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.

  2. SHREDDED Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. WHILE THE Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken, and seasoning to the soup. Mix until fully combined and leave to simmer for 1-2 minutes until heated through.

  4. FINAL TOUCHES

    Bowl up a hearty helping of the golden Chicken/" title="View all our recipes with Chicken at eCook">Chicken soup. Sprinkle over the chopped parsley! Yum, Chef!

  • Onions - 2

  • Turmeric - 10ml

  • Celery Stalks - 4

  • Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 20ml

  • Fresh Cream - 250ml

  • Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4

  • Tiny Elbow Pasta - 300g

  • Corn - 200g

  • Fresh Parsley - 15g

Frequently Asked Questions

What is the preparation time for American-style Chicken Soup?

The preparation time for American-style Chicken Soup with tiny elbow pasta, corn & fresh parsley is between 20 and 35 minutes.

What is the total time required to make American-style Chicken Soup with tiny elbow pasta, corn & fresh parsley?

The total time required to make American-style Chicken Soup with tiny elbow pasta, corn & fresh parsley is between 30 and 45 minutes.

How many servings does American-style Chicken Soup provide?

4 servings

What are the main ingredients in American-style Chicken Soup?

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

What is the nutritional information of American-style Chicken Soup?

Calories: 805, Carbs: 81 grams, Fat: grams, Protein: 48.8 grams, Sugar: 10.2 grams, Salt: 623 grams

How do I prepare American-style Chicken Soup?

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! 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.

What should be prepared from my kitchen to make American-style Chicken Soup?

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

How many calories does American-style Chicken Soup have?

805 calories

How much fat content does American-style Chicken Soup have?

grams

Woolies Products in this dish

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Crushed Turmeric 50 g

Crushed Turmeric 50 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Fresh Crushed Garlic, Ginger, Chilli & Turmeric 70 g

Fresh Crushed Garlic, Ginger, Chilli & Turmeric 70 G

Photo of Whole Turmeric

Whole Turmeric

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Free Range Skinless Chicken Breast Avg 430 g

Free Range Skinless Chicken Breast Avg 430 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

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