Chicken Kiev soup recipe

5 ratings

With shredded chicken, crispy croutons and a drizzle of garlic butter, this simple soup has all the flavours of a chicken Kiev. See method

Ingredients

of the reference intake
Carbohydrate 26.8g Protein 23.5g Fibre 2.5g

Preheat the oven to gas 6, 200C, fan 180C. Mix the bread with 1 tbsp oil in a bowl and season. Bake for 20-22 mins until crispy and golden, shaking halfway.
Meanwhile, in a large heavy-bottomed pan, warm the remaining oil and 30g butter on a low to medium heat and gently fry the onion for 5 mins until softened. Tip in 1 garlic clove and the tarragon, and fry for 1 min until fragrant. Add the stock and chicken and bring to a gentle boil. Reduce the heat and simmer for 25 mins until the chicken is cooked through. Transfer the chicken to a bowl and shred with two forks.
Pour 5-6 tbsp of the soup liquid into a small bowl, add the cornflour and whisk. Pour the cornflour mixture into the pan of soup and bring to a gentle boil, stirring well until thickened. Turn off the heat, add the créme fraiche and blitz with a hand blender until smooth. Tip in the shredded chicken with half the chopped parsley and keep warm while you make the garlic butter.
In a small pan, add the remaining butter and garlic, and simmer gently for 2 mins until fragrant. Remove from the heat and stir in the remaining parsley.
Divide the soup between bowls, top with the crispy croutons and drizzle over the garlic herb butter.

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