Name: Creamy chicken soup with cheesy croutons
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 1
Ingredients: 515.00 gm milk; 1 litre chicken stock; 2 dried bay leaves; 2 chicken breast fillets; 50g butter; 2 leeks, white part only, sliced; 2 garlic cloves, crushed; 62.50 ml plain flour; 2 red royale potatoes, chopped; 126.25 gm thickened cream; 6 thick white bread slices, crusts removed; 60g goat’s cheese; 125.00 ml grated tasty cheese; Olive oil spray; Extra virgin olive oil, to drizzle; 40.00 ml fresh flat-leaf parsley leaves

Creamy chicken soup with cheesy croutons

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Prep Time:
5 minutes

Cook Time:
40 minutes

Total Time:
45 minutes

Creamy chicken soup with cheesy croutons, done in 45 minutes.

Ingredients:

515.00 gm milk
1 litre chicken stock
2 dried bay leaves
2 chicken breast fillets
50g butter
2 leeks, white part only, sliced
2 garlic cloves, crushed
62.50 ml plain flour
2 red royale potatoes, chopped
126.25 gm thickened cream
6 thick white bread slices, crusts removed
60g goat’s cheese
125.00 ml grated tasty cheese
Olive oil spray
Extra virgin olive oil, to drizzle
40.00 ml fresh flat-leaf parsley leaves

Instructions:

In a saucepan over medium heat, gently simmer milk, stock, and bay leaves. Add chicken and cook for 8 minutes. Remove saucepan from heat and let chicken stand in milk for 10 minutes until fully cooked. Transfer chicken to a plate using tongs. Strain the infused milk into a bowl and slice the chicken before serving.
In a large saucepan over medium heat, melt butter until sizzling. Add leek and cook for 5 minutes until soft. Stir in garlic for 30 seconds until aromatic. Sprinkle flour over the mixture and cook for 2 minutes until it becomes a light golden color.
Slowly pour in the milk mixture while stirring continuously until the mixture is smooth. Let it come to a simmer while stirring, then add the potato. Cover and simmer for 10 minutes, stirring occasionally, until the potato is tender.
While you're waiting, layer half of the bread slices with goat's cheese and sprinkle with tasty cheese. Top with the remaining bread slices to create sandwiches. Spray a large frying pan with oil and heat over medium-high heat. Cook the sandwiches in batches for about 2 minutes on each side until they are golden and the cheese has melted. Finally, slice the sandwiches into 2cm pieces before serving.
Stir in cream and half of the chicken into the soup and heat for 2 minutes until warmed. To serve, garnish with olive oil, the rest of the chicken, cheesy croutons, and parsley.

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