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!
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!
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!
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!
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
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