Online Reporter
Chef Rudo Kandiero
The secret to a spectacular, creamy soup is not just dumping in a carton of heavy cream at the end; it is about building a stable emulsion, managing starches and layering flavours.
Whether you are aiming for a rustic, velvety purée or a refined, silky velouté, mastering techniques like utilising the natural starches found in ingredients such as potatoes, butternut squash or parsnips will elevate your soups.
When simmered and blended, these starches break down and trap liquid, creating a naturally thick texture without the need for heavy fats. Below is a recipe for a creamy chicken and vegetable soup that serves six.
It is a comforting, silky broth packed with tender chicken, carrots and fresh herbs — perfect for cold days or when you need something nourishing and gentle.
Ingredients
30ml oil or butter;
One medium onion, finely chopped;
Two medium carrots, peeled and sliced;
Two celery stalks, sliced;
Two cloves garlic, minced;
500g chicken breast or thigh fillets, diced;
1,5 litres chicken stock;
125ml fresh cream or 250ml full cream milk;
10ml fresh thyme leaves or 5ml dried thyme;
10ml fresh parsley, chopped;
Salt and black pepper to taste
Method
1. Sauté the vegetables: Heat the oil or butter in a large pot over medium heat. Add the onion, carrots and celery. Cook for five minutes until softened, then add the garlic and cook for one minute more until fragrant.
2. Cook the chicken: Add the diced chicken to the pot and season lightly with salt and pepper. Cook for about five minutes, stirring occasionally, until the chicken is no longer pink.
Note: If using pre-cooked rotisserie or roast chicken, add it during step 4 instead so it simply heats through.
3. Simmer the soup: Pour in the chicken stock and add the thyme. Bring the liquid to a gentle boil, then reduce the heat and simmer for 15 minutes or until the chicken is cooked through and the carrots are tender.
4. Make it creamy: Reduce the heat to low. Stir in the cream or milk. Do not let the soup boil once the dairy products are added, as it may split. Simmer gently for an additional three minutes.
5. Finish and serve: Remove from the heat and stir in the fresh parsley. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve.
Chef’s tip
For a thicker, velvetier texture, remove 250ml (one cup) of the soup, blend it until smooth and stir it back into the pot.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP way. She can be contacted on Facebook and Instagram (Rudo Kandiero)
