Ramadan and Eid recipes Archives

Potato recipes

Creamy chicken-and-jalapeño samoosas

10 minutes

Afternoon tea

Quick-and-easy air-fryer baklava

10 minutes

Fish recipes

Quick and easy mini tikka fish rotis

10 minutes

Lamb recipes

Air-fryer chicken with roasted tomato sauce

1 hour

Chicken recipes

Creamy chicken soup

30 minutes

Creamy chicken soup

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1⁄2 onion, roughly chopped
3 medium carrots, peeled
1 potato, peeled
5 cups water
1 T butter
2 free-range skinless, boneless chicken breasts, cubed
3–4 medium garlic cloves
1–2 t green masala or (1–2 green chillies)
3 t ground coriander
1 x 415 g can cream-style sweetcorn
sea salt and freshly ground black pepper, to taste (I add about 3 t salt)
1 1⁄2 cups milk
1⁄3 cup whipping cream
fresh coriander, to garnish

Method

1. Boil the onion, carrots and potato in the water until soft. Transfer to a blender and blend until smooth.

2. Melt the butter in a saucepan, then add the chicken. When the chicken starts turning white on the edges, add the garlic, green masala or chillies and 2 t ground coriander. Cook for 10 minutes over a medium heat. Once the chicken is cooked, add the sweetcorn.

3. Add the chicken and sweetcorn to the blended ingredients, then simmer over a low heat for 10–15 minutes. Add the milk and cream and stir. Add the remaining ground coriander and salt to taste. Garnish with coriander before serving.

Find more soup recipes

Photography: Jan Ras
Production: Jacqueline Burgess
Food assistant: Lerato Motau

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Creamy chicken soup

Ingredients

Method