Diet Cream Of Chicken Soup Recipe Nigella
How to Lose 15-20 Pounds by Eating Soup
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Weight Loss Soups
Classic Cream of Chicken Soup
This wholesome cream of chicken soup is a recipe to make time and time again. This comforting soup brings together chicken, leek, and celery in a creamy broth.
I think this one could almost pip the traditional chicken noodle soup to the post in terms of pure comfort. It’s old-fashioned, reminiscent of, but fortunately far removed from, the canned stuff and unashamedly calorific. This means that as lovely as it is, it is not quite as life-affirming as the broths, but is useful to have when only the full fat kind of comfort eating will do.
This can be garnished with very finely chopped parsley or tarragon.
You will need a blender.
Heat the butter in a saucepan. Add the leeks, celery and garlic. Sauté very gently for several minutes, making sure nothing takes on any colour, until the leeks are translucent and soft. Pour in the chicken stock and the milk. Add the sprig of tarragon and season with salt only. Simmer very gently for around 15 minutes. Remove from the heat and allow to cool slightly. Fish out the tarragon sprig and transfer the soup to a blender.
Cut up the chicken and add it to the blender. Blitz until very smooth. (You can also put this through a sieve if you like, to make it even smoother.) Return the soup to the saucepan and heat gently. Grate in a little nutmeg and some very finely ground white pepper. Whisk the cream with the egg yolk until smooth. When the soup is heated through (piping hot to serve), remove it from the heat and, in a slow, steady stream, add the cream and egg yolk mixture, stirring or whisking until it has completely combined with the soup. Serve immediately.
the flavours above are quite delicate. You can make it much more robust by adding woodier, more pungent herbs such as thyme to the broth, or spicier by making up a bouquet garni with a few cloves, a piece of mace and some crumbled pieces of bay leaf. There is also a German version of this, flavoured with caraway. Add bay, sprigs of parsley and thyme to the soup with 1 tsp caraway seeds and just make sure you sieve it well after you have blended it. Finally, another favourite combination of mine involves chopped tarragon and basil leaves and 1 tsp of finely grated unwaxed lemon or lime zest mixed in at the end. It injects a little bit of freshness without becoming overpoweringly citrusy.
- 2 small or 1 large boiling or roasting chicken
- 1 unpeeled onion, halved
- 1 rib celery
- 2 carrots, peeled and chunked
- A few stalks parsley
- A few peppercorns
- 2 bay leaves
- 1 tablespoon salt
- 1 recipe Matzo Balls, recipe follows
- 1 egg
- 2 tablespoons schmaltz, margarine or butter, melted
- 3 tablespoons water or soup stock
- Scant 1/2 cup medium matzo meal
- Pinch salt and a grind of pepper
Put all the ingredients, except the matzo balls, in a large stockpot, cover abundantly with water, and bring to a boil. Skim to remove all the gray scum that will float to the surface, then let cook at a simmer for about 3 hours. Just keep tasting: when the broth tastes golden and chickeny, it's ready. Remove the chicken and, if you like, leave the soup to get cold to you can remove any fat that collects on the surface. That way you can accrue some schmaltz, too.
Reheat the stock, and serve it as a plain soup, or add a few carrot sticks - from about 2 carrots, say - and cook in the soup, adding some torn-up pieces of chicken to warm through at the end. I like to add freshly chopped parsley. (You can also cook the Matzo Balls in the soup as well while it's heating up again.)
Whisk the egg in a large-ish bowl, then whisk in the melted schmaltz (or whatever). Carry on whisking as you add the water or soup stock, the matzo meal and salt and pepper, and mix together into a rough paste; if it's too stiff to feel that it might be malleable later, add a little more water. Put in the refrigerator to chill for 1 hour (or leave overnight if you wish) then dip out small lumps of paste and roll them into walnut-sized balls between the palms of your hands. Cook the dumplings in boiling, salted water and simmer for about 40 minutes (you can just cook them directly in the soup, but I'll do anything to preserve its unstarchy clearness). They are cooked when they rise to the surface. Add to the soup, and ladle out generously into waiting bowls.
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16.01.2017 12:42 pm Updated by Admin
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