Creamy Chicken Soup with Rolls – RECEPT

Creamy Chicken Soup with Rolls

Make soup into a hearty meal by making this chicken soup. Filled with meat, carrots and onions, this soup is delicious with some simple homemade bread rolls – if you’ve got the time!

Serves: 4
Preparation time: 60 minutes (plus 20 minutes for the rolls)
Cooking time: 50 minutes

Ingredients:

• 2 boneless, skinless chicken breasts
• salt and freshly ground pepper
• 4 tablespoons butter
• 1 cup finely chopped onion
• ¾ cup finely diced celery, with the leaves
• ½ cup finely diced carrot
• 1 bay leaf
• ½ teaspoon dry thyme
• ¼ cup flour
• 2 cups chicken broth
• 2 cups milk, 2% or higher
• 2 tablespoons heavy cream
• fresh chives

For the bread rolls (makes 12):

• 500g plain white bread flour
• 1 tsp. salt
• 1 tsp. caster sugar
• 7gr sachet dried yeast
• 150ml semi-skimmed milk
• 2 tbsp. olive oil
• 1 tbsp. sesame seeds
• 2 tsp. poppy seeds

Preparation:

1. Heat the oven to 220°C and line a baking sheet with foil and spray with cooking spray.

2. Season the chicken breasts on both sides with salt and pepper.  Place on the prepared baking sheet and roast in the oven until the chicken becomes ready. Allow to rest for at least ten minutes before shredding.

3. In a medium pot, over medium heat, melt the butter until it begins to foam.   Add the carrots, celery, and onion and cook until they begin to soften, about three minutes.  Add the bay leaf and the thyme and cook until the vegetables are soft, about six minutes more.

4. Add the flour and cook for two minutes, making sure that the flour is completely coated in the butter.  Whisk in the chicken stock and milk then reduce the heat to medium low and cook, stirring often, until the soup thickens and begins to simmer, about twenty minutes.

5. Add the shredded chicken and cook for three minutes.  Remove the bay leaf and turn the heat down to low. Stir in the cream. 

6. To make the rolls mix the flour, salt, sugar and yeast in the bowl of a food mixer with a dough hook. Pour 150ml boiling water into a measuring jug. Top up with the milk and add the oil and 2 more tablespoons hot water. Pour into the flour, then mix on a low setting for 5 minutes. Take dough out and knead by hand for a few minutes. Put the smooth ball of dough in an oiled bowl, cover with oiled cling film. Leave in a warm place to double in size – about 45 minutes. Knock dough back, then divide it into 12 (about 75g) each. Shape into rolls and put on a floured baking tray. Cover with oiled cling film. Leave in a warm place to rise for 15-20 minutes.

7. Set the oven to 200°C. Brush tops with a little salty water and sprinkle with seeds. Bake for 20 minutes. Serve warm. They’ll keep fresh for 3 days.

8. Garnish the soup with some fresh chives and serve it with the fresh rolls.