Creamy Chicken Soup with Crispy Sage
Recipe by Gingham
A cozy chicken and vegetable soup with a little cream, topped with sage leaves fried in butter.
Ingredients
Soup
- 3 tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 1/2 lb boneless skinless chicken breasts
- 1 tsp fresh thyme leaves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup heavy cream
Crispy sage
- 2 tbsp butter
- 12 fresh sage leaves
- Red pepper flakes, to serve
Method
Melt the butter in a large pot over medium heat. Cook the onion, carrots, celery, and bell pepper until soft, 8 to 10 minutes. Stir in the garlic for 1 minute.
Sprinkle in the flour and stir for 1 minute, then slowly whisk in the broth.
Add the whole chicken breasts, thyme, salt, and pepper. Bring to a boil, then lower the heat and simmer until the chicken reaches 165°F in the thickest part, 15 to 20 minutes.
Lift out the chicken, shred it with two forks, and return it to the pot. Stir in the cream and heat through without boiling. Taste for salt.
For the sage, melt the butter in a small skillet over medium heat. Fry the leaves until crisp and the butter smells nutty, about 1 minute, then lift them onto a paper towel.
Ladle the soup into bowls and top each with sage leaves, a drizzle of the sage butter, and a pinch of red pepper flakes.
Notes from the source
It keeps for 3 days in the fridge. Make the crispy sage fresh when you serve it.