Going up I used to really enjoy the combination of noodles or dumpling in soup. Don’t get me wrong here – I still do. Boiling the pasta in a soupy broth gives it a more intensive flavour, it makes the soup more of a meal and packs all nutrients ranging from carbs to protein and fats just in the correct amount.
Something good for your child to have after coming back from school or work, this Chicken Soup would be your answer to the question “What do you wanna eat Today”. So let’s get started with this recipe cause I am pretty sure it won’t disappoint. You just gotta make it your own.
Light, Filling & Satisfactory
Something super healthy, which boosts immunity, increases metabolism and tastes great. That’s the easiest way to describe this Creamy Chicken Soup.
Last week, I was looking for recipes for a creamy soup and boy I was going to get an episode or something> There was just SO MUCH flour, cheese and butter involved, it was not at all what I wanted. So I decide to curate this recipe.
I wanted to have it both light and filling at the same time, so I decided to reduce the quantity of fat by more than half, add in more vegetables – changed the type of Pasta and more. I was left filled, satisfied but not too heavy on the stomach.
How to cream your soup ?
Which type of Pasta is Best to Use
I used one of may favourite types of Pasta for this recipe – Rigatoni. Nearest counterparts and similar substitutes to it would be Penne or Fusilli. If you are looking for a bit flatter variant, you can try Farfalle also known as butterfly Pasta.
BUT, if you are looking try a really noodly sip-sip soup, you can happily go for spaghetti or linguini. Just reduce the cooking time in that case then.
The Power of a Dutch Oven
If you are not familiar with Dutch Oven, let me clearly point out that it’s not an oven-oven per say. It’s more like a mix of a casserole and a sauce pan and is used for baking, and to make soups (specially which has meat) and is also the preferred to cook any red or white meaty dish.
Dutch oven, made with enamel traps heat inside it which result in more flavours, softness and tenderness. In case of tomato soup, where there is no meat involved, it retracts the roasted flavours a bit better than a normal saucepan.
However, since only white meat was used in this recipe, you may just use your normal saucepan as it needs less tenderising and time to cook than red meat. But Dutch Oven would still give it slightly better results.
If you are looking to buy one. Le Creuset is best in the market but is TOO EXPENSIVE and I have not had the guts to buy it yet. I use mine from Amazon Basics – it’s fairly inexpensive compared to other ones and delivers fantastic results for anything from sourdough to soups.
Carb Options to-go with Soup
GET YOURSELF SOME BUNS WITH THIS SOUP! I am linking the recipe for my Garlic Dough Balls here. You may just Omit the Herbed Butter but dipping these dough balls in the soup will give it another life. Click here to go to it’s recipe link.
However, if you are not up for bread baking, this recipe is the perfect kind of filling and should be as good as it is.
Equipment
- Dutch Oven (Optional)
- Skillet
Ingredients
- ¼ cup Peas
- ⅓ cup Corn
- 2 Carrots (one chopped, one cut in circles)
- 1 Medium Onion chopped
- 2 tbsp Garlic minced
- 4 cups Chicken Stock
- 5 cups Water
- 2 cups Riggatoni or Pasta of your Choice
- 3-4 tbsp Salted Butter
- ¼ cup All Purpose Flour
- ¼ cup Fresh Cream
- 1-2 tbsp Oregano
- 1-2 tbsp Red Chilli Flakes
- Salt & Black Pepper to taste
Instructions
- In a large saucepan or a dutch oven, add in both Broth and Hot Water and bring to a boil. Add in the chicken and 1/2 tbsp salt, and let it boil uncovered for 10-15 over medium to high heat.
- While the chicken is boiling, put a skillet over Medium Heat, add some oil and garlic. Sautee for 3-5 minutes until golden, and then add in your Chopped Onions, and sautée for 5 more minutes. Next, add in your round cut carrots and cook for 5 more minutes until Carrots are a bit soft and tender.
- Until then, the chicken should more or less be boiled. Remove the chicken pieces from the broth and let it sit aside to cool. Add in your sautéed mix to the Saucepan until then.
- Next, add in the Pasta along with carrots, corn and peas to the soup mix and let it boil. The pasta would take 20 odd minutes to cook, cover at this point.
- Once the chicken is cooled down, enough to handle. Shred them into smaller pieces and back to the Dutch Oven.
- In a separate pan, melt in the butter and add in the flour, stirring constantly for 1 to 2 minutes . The mixture will not be pleasant looking but this doesn't mean you are doing anything wrong. Ladle, 1 cup broth into the mix, mixing constantly. Finally add in cream, stirring and mixing constantly for a minute. Add this mixture to the soup.
- When adding in to the soup, add slowly mixing at the same time so it doesn't form lumps. It's fairly easy. Perform my favourite, a taste check and add in Salt, Oregano, Pepper and Red Chilli Flakes until it reaches the desired palate. Serve Fresh & Hot!
Someone once rightly said “a recipe has no soul, you must bring soul to the recipe”, so here I am, trying to bring my passion for food into easy to make recipes from around the world.
My name is Sohail Nath and I welcome you to my happy place, @boy.eatsworld.
This blog, my creativity’s nest covers travel inspirations, authentic yet homemade recipe and food blogs.