‘No Cream’ Cream Of Chicken Soup Recipe
Made with freshly prepared celeriac, this soup is ‘creamed’ with oats, cauliflower and fennel and simmered with shredded chicken thigh.
1 tbsp of olive oil
2 cloves of garlic, finely chopped
1 small onion, roughly chopped
A stick of celery, sliced
½ a medium fennel bulb, roughly chopped
850ml chicken stock
350g celeriac, peeled and roughly diced
150g cauliflower florets
25g gluten-free porridge oats
2 sage leaves, roughly chopped
A small sprig of rosemary, roughly chopped
1 bay leaf
A pinch of salt
A pinch of white pepper
1 medium carrot, peeled and diced
3 boneless chicken thighs, roughly diced
A sprig of parsley, roughly chopped
Gently fry the garlic, onion, celery and fennel in the olive oil for 10 minutes until soft. Add the chicken stock, 250g celeriac (leaving 100g for garnish), cauliflower florets and porridge oats.
Simmer for 15 minutes until the celeriac is soft. Blend until smooth.
Add the sage, rosemary, bay leaf, salt, pepper, carrots, celeriac garnish and chicken. Simmer for 10 minutes until the chicken is cooked.
Finally, sprinkle in the parsley and voila – your ‘No Cream’ Cream of Chicken Soup is ready!