We had the soup with my homemade sourdough bread for a simple weeknight dinner.
Chicken and Garlic Soup
(Home Cooking by Rachel Allen)
1 onion, peeled and diced
10 cloves of garlic, peeled and finely chopped
1 skinless, boneless chicken breast (about 200gm) finely diced
salt and freshly ground black pepper
600ml (1 pint) chicken stock
300ml (1/2 pint) milk
300ml (1/2 pint) double or regular cream
1 tbsp finely chopped chives
4 spring onions, trimmed and finely chopped
Melt the butter in a large saucepan on a medium heat and fry the onion and garlic for 3-4 minutes or until soft but not browned. Add the chicken, season with salt and pepper and cook for a further 4-5 minutes,
Pour in the stock, the milk and cream and bring to the boil. Stir in the chives and spring onions and simmer for about 5 minutes or until the spring onions have softened. Check the seasoning, adjusting it if necessary, and ladle into warm bowls to serve.
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