Creamy Chicken and Vegetable Soup with Small Shells
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prep time10minuti
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cook time30minuti
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serves5people
Ingredients
Method
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Heat a medium, heavy based saucepan over medium to high heat. Add olive oil, butter, onion, carrot and celery and sauté until softened.
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Add garlic and thyme and sauté for a further minute.
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Sprinkle over the flour, mix through and cook for a minute.
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Add tomato paste, stir through and cook for a minute.
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Slowly add chicken stock, stirring continuously.
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Bring to the boil and season with salt & pepper.
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Add pumpkin and swede and simmer until almost tender.
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Add pasta and peas and simmer until cooked.
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Meanwhile, steam the chicken breast, shred and add to the soup.
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Garnished soup with cracked black pepper.
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Serve and enjoy with family and friends!
Frequently Asked Questions
What makes this creamy chicken and vegetable soup unique?
This creamy chicken and vegetable soup stands out thanks to its addition of small shell pasta, which adds texture and heartiness. The blend of tender chicken, mixed veggies, and a creamy broth makes it both comforting and satisfying.
Is this an easy chicken and vegetable soup to prepare on a busy weeknight?
Yes, this is an easy chicken and vegetable soup recipe that comes together quickly, especially if you use pre-cooked chicken or leftover roast chicken. With minimal prep and one-pot convenience, it's perfect for weeknight dinners.
Can I customize the ingredients in this creamy chicken and veggie soup?
Absolutely! You can add or swap out vegetables based on what's in your fridge. Broccoli, peas, corn, or spinach all work well in this creamy chicken and veggie soup, making it both flexible and family-friendly.
How should I store and reheat leftovers of this soup?
Store leftover creamy chicken and vegetable soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth if the soup thickens too much during storage.
