Nigella Lawson's Cream of Chicken Soup
In theory, at least, I prefer meatier chunkier soups (preferably with pasta in, too) but when I need soothing rather than bolstering, this nostalgic chicken soup is unparalleled.
I use those spindly little dwarf - or baby - leeks (speciality of the sprauncier supermarkets), but ordinary, still slender, leeks, just very finely sliced, would do. In either case, discard most of the green part: you want this creamily white, not a pale, lurid lime green. I happily use my Italian chicken stock cubes here: half of one in 300ml water will be fine.
Contains Dairy, Gluten
Copyright Nigella Lawson
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