Wonton/spring roll wrappers can be found in most supermarkets, but if you can’t find any, use the mixture as meatballs instead
This soup will freeze well, so it’s great for batch cooking
Ultimate cream of chicken soup
An indulgent soup that’s lighter on the waistline than you might think
You will need
500g skinless boneless chicken thighs
1 small onion, roughly chopped
350g potatoes, peeled and roughly chopped
350g cauliflower, roughly chopped
1 sprig thyme
1ltr chicken stock
75ml creme fraiche
175ml semi-skimmed milk
For the topping:
150g cauliflower florets, sliced to ¾-1cm thick
20g pancetta slices
How to do it
1 Heat the oil in a pan and brown the chicken on both sides; set aside. Add the onion, potato and cauliflower to the pan. Turn down the heat and mix well. Cover and sweat for 10 mins.
2 Add the thyme, stock and chicken to the pan. Bring to the boil, then simmer for 10 mins or until the veg is tender and the chicken is cooked through. Remove the chicken from the pan, then blitz the soup with a stick blender and season well. Shred the chicken and add the meat back to the pan along with the creme fraiche and milk, and heat through.
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