Introduction
Romantic and rustic, this soup blends tender chicken with sun-dried tomatoes and a swirl of cream for pure comfort. Finished with golden, homemade croutons, each bite is rich, hearty and full of flavour. Perfect for cosy nights or when you’re craving something warm and soul-soothing.
If you’ve been after a chicken soup recipe that’ll win hearts, this is one to try!
Ingredients
Soup Ingredients
Crouton Ingredients
Soup Method
Cut chicken into bite-sized pieces, then season all over with 1 teaspoon of the salt
Melt 2 tablespoons unsalted butter in a large pot over medium-high heat. Working in 2 batches, add the chicken in a single layer and cook until browned on both sides and cooked through, 5 minutes per batch. Transfer the chicken to a plate
Add onion, pepper and the remaining salt to the pot. Reduce the heat to medium and cook, stirring occasionally until the onion is softened and translucent, 3 to 4 minutes
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Then stir in sun-dried tomatoes and tomato paste. Cook, stirring often, until the tomato paste is slightly darkened in colour
Stir in 6 cups chicken broth, thyme, and chilli flakes if using
Return the chicken to the pot. Add baby spinach, heavy cream, and grated parmesan cheese. Cook, stirring often, until the spinach is wilted and the chicken is warmed through, about 2 minutes. Taste and season with more salt and pepper as needed
Crouton Method
Preheat oven to 180 celcius
Cut your Hi-Fibre Lo-GI Wholemeal Loaf into roughly 1cm square pieces or desired crouton size
Place your croutons on a baking tray lined with baking paper
Drizzle the croutons with a generous amount of olive oil. Sprinkle with sea salt. Toss with fingers until all croutons are covered in oil
Place croutons in the oven for 15-20 minutes, until crispy and golden. We recommend giving them a toss halfway through cooking
Allow to cool and then serve on top of the soup
