Hearty chicken soup with root vegetables
Ready-roasted chicken, root vegetables and a little mild curry powder make a good, filling soup. Mash some of the vegetables to thicken it, then add cream and crème fraîche at the end.
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SAPIDUS · Flavour. Curiosity. Joy of food.
Hearty chicken soup with root vegetables
4 people · About 45–55 minutes
Equipment: Roomy saucepan and potato masher or stick blender
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Meat and vegetables
- 1 ready-roasted chicken, meat picked off
- 1 yellow onion – standardised amount
- 3 garlic cloves
- 2 carrots
- 1 potato
- ½ celeriac, or one parsnip
- ½ leek – standardised amount
Soup base
- 2 tbsp olive oil, or butter if preferred
- 1 tbsp tomato purée
- 1 tsp turmeric
- 1 tsp mild curry powder
- ½ tsp paprika
- 1 l chicken stock
- 1 dl double cream, alternatively 1½ times as much single cream
- 2 tbsp crème fraîche
- A little lemon juice, parsley, salt and pepper to taste
Allergens: Milk and celery. Check the seasoning, stock and ready-roasted chicken.
Method
Pick the chicken and cut the vegetables
Remove the chicken meat and shred it. Keep refrigerated while making the base. Peel and cut root vegetables into small, even dice. Finely chop onion and garlic; wash and slice the leek.
Soften and season
Cook onion and root vegetables in the oil for 8–10 minutes. Add leek and garlic near the end. Stir in tomato purée, turmeric, curry powder and paprika; cook gently for 30–40 seconds.
Cook the vegetables until tender
Pour in stock and simmer for about 15 minutes, or until the vegetables are tender. Mash about one third of the vegetables to thicken the soup. Do this before adding the meat.
Heat the chicken through
Add the cooked chicken and cook gently for 5–10 minutes until everything is thoroughly hot. Stir in cream and crème fraîche and heat gently.
Finish with freshness
Season with salt, pepper and lemon juice a few drops at a time. Sprinkle with parsley and serve.
https://sapidus.no/en/oppskrifter/fyldig-kyllingsuppe
About portions and timing
Cuisine: International
Estimated timing: about 15 min preparation · about 35 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Remove the chicken meat and shred it. Keep refrigerated while making the base. Peel and cut root vegetables into small, even dice. Finely chop onion and garlic; wash and slice the leek.
Cook onion and root vegetables in the oil for 8–10 minutes. Add leek and garlic near the end. Stir in tomato purée, turmeric, curry powder and paprika; cook gently for 30–40 seconds.
Pour in stock and simmer for about 15 minutes, or until the vegetables are tender. Mash about one third of the vegetables to thicken the soup. Do this before adding the meat.
Add the cooked chicken and cook gently for 5–10 minutes until everything is thoroughly hot. Stir in cream and crème fraîche and heat gently.
Season with salt, pepper and lemon juice a few drops at a time. Sprinkle with parsley and serve.
Get to know the spices in this dish
About this version
Home-tested in the Sapidus kitchen. Based on the earlier chicken soup. One onion, half a leek and four portions are the working amounts here, since the old notes did not give these details precisely.
Good to know before you cook
Body without a flour roux
Mash some potato and root vegetable pieces to thicken the soup. Do this before the chicken goes in; do not blend the whole soup with the meat in it.
Other variations discussed
Fresh ginger, tinned tomato, cooked chickpeas or spinach have been discussed as possible additions. This recipe sticks to root vegetables and mild curry powder.