Homemade chicken soup is a comforting dish on a cold rainy day. Yes, it is raining today (not snowing!) with 5 degree celsius outside. Using the leftover roasted chicken meat we had on Christmas eve and minimum ingredients available (otherwise you could add mushrooms, peas etc), I turned it into this rustic soup.
Click this link to the Christmas eve whole roast chicken
200 - 250g leftover chicken meat, shredded
30g unsalted butter
1 large yellow onion, diced
1 carrot, quartered
100ml dry white wine
3.5 cups chicken stock (I used water with 1 chicken knorr cube)
2 tbsp corn starch with 2 tbsp water
1 bay leaf
1 tbsp heavy cream
1/4 - 1/2 tsp dried thyme
Salt and pepper to taste
1. I used 22cm Le Creuset pot for this dish. In the pot - melt the butter, add the potatoes, carrots and yellow onions and cook until soft.
2. Pour the white wine in (to deglaze) and cook for a minute.
3. Then add the chicken stock with cornstarch mixture in, bring it to a boil and cook for 2 minutes.
4. Add the bay leaf, dried thyme, heavy cream and the cooked shredded chicken in. Mix well.
5. Cook for another 10 minutes in med-low heat, add salt and pepper to taste and done!