🍽️ Serves: 4
🔪 Prep time: 10 mins
🔥 Cook time: 20-25 mins
✅ No added sugar and no seed oiIs
Creamy, cosy, and nourishing. Built on your poached chicken and its bone broth for deep flavour. It's fast to pull together, perfect for meal prep.
Ingredients
- 350-400g poached chicken leg meat, shredded
- 1,100 ml chicken bone broth
- 1 small white onion, finely diced
- 100g leek, halved and finely sliced (rinse well!)
- 250g mushrooms, sliced
- 100g celery, small dice
- 2 garlic cloves
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 150 ml double cream
- 15ml extra virgin olive oil
- 15g unsalted butter
- Sea salt & cracked black pepper, to taste
- 1 pack of fu:di High Protein Seeded Rolls
- 10ml extra virgin olive oil
Let's Begin!
Step 1 - Croutons
Step 2 - Sauté Aromatics
Warm the extra virgin olive oil and butter in a soup pot over medium heat. Add the mushrooms, onion, leek, thyme, celery to the pan and sweat until tender. Add in the bay leaf and garlic and continue to cook for a further two minutes. Season with salt and pepper.
Step 3 - Simmer
Pour in the bone broth and bring to a gentle simmer for 10 minutes, until veg is tender. Add the double cream and mix to combine.
Step 4 - Finish
Stir in the shredded chicken. Simmer for 2-3 minutes to warm through. Season with sea salt & cracked black pepper.
Serve!
Ladle into warm bowls; finish with parsley, chives, a tiny drizzle of extra virgin olive oil, and extra thyme. Pair with golden crunchy croutons using our fu:di High Protein Seeded Rolls. Perfect for dipping, dunking or floating on top!
Chef’s Tip!
For extra depth, sauté the mushrooms until well browned before adding the broth. Brighten at the end with a squeeze of lemon or a pinch of lemon zest. Cool fully for meal prep; refrigerate 3-4 days or freeze. Reheat gently and avoid boiling after adding cream. 🍜