Imed Shili Cully and Sully Chicken Soup Recipe is made with chicken stock, cooked chicken, onion, carrots, celery, garlic, potatoes, peas, sweetcorn, and seasonings (salt, pepper, thyme, bay leaf). This hearty Cully and Sully Chicken Soup recipe creates a comforting dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Cully And Sully Chicken Soup Recipe Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- 6 cups chicken stock or broth
- 2 cups cooked chicken, shredded (preferably rotisserie chicken)
- 1 cup sweetcorn kernels (fresh or frozen)
- 1/2 cup peas (fresh or frozen)
- 2 medium potatoes, peeled and diced
- Fresh parsley, chopped (for garnish)
Cully And Sully Chicken Soup Recipe Instructions
- Prepare the vegetables In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
- Add garlic and seasonings Stir in the minced garlic, dried thyme, bay leaf, black pepper, and salt. Cook for another 1-2 minutes, allowing the garlic to become fragrant.
- Add stock and potatoes Pour in the chicken stock and add the diced potatoes. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 10 minutes, or until the potatoes are tender.
- Add chicken and vegetables Add the shredded chicken, sweetcorn, and peas to the pot. Continue to simmer for an additional 5-7 minutes, until the chicken is heated through and the vegetables are tender.
- Finish the soup Taste the soup and adjust seasoning if needed with extra salt and pepper. Remove the bay leaf and discard it.
- Serve Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or crackers.
Recipe Tips
- Enhance the broth flavor: To make the soup’s broth even more flavorful, add a splash of white wine or a small spoonful of miso paste. This adds depth and richness to the base.
- Use homemade stock: If possible, use homemade chicken stock or broth for a more natural, rich flavor. It makes the soup taste even more comforting and fresh.
- Add a squeeze of lemon juice: Just before serving, add a squeeze of fresh lemon juice to the soup. The acidity will balance the richness and brighten up the flavors.
How To Store Cully And Sully Chicken Soup Recipe
Refrigerate: Cool the Cully and Sully Chicken Soup completely. Then, transfer it to an airtight container or cover the pot with plastic wrap. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the soup. First, let it cool completely, then transfer it to a freezer-safe container or freezer bag. The soup can be frozen for up to 3 months. When ready to eat, thaw it overnight in the refrigerator before reheating on the stove or in the microwave.
How To Reheat Leftover Cully And Sully Chicken Soup Recipe
In The Stove: Transfer the leftover soup to a pot and heat over medium heat. Stir occasionally, and let it simmer for 5-10 minutes, or until it’s hot all the way through. You may need to add a splash of water or broth if it has thickened during storage.
In The Microwave: Place a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Slow Cooker: For a gentle reheat, transfer the soup to a slow cooker. Heat on low for 1-2 hours, or until it reaches the desired temperature.
What To Serve Cully And Sully Chicken Soup Recipe
Cully and Sully Chicken Soup Recipe pairs well with garlic bread, crusty baguette, mixed green salad, and cheddar crackers. It can also be served alongside roasted vegetables, grilled cheese sandwiches, potato wedges, and cornbread for better savoring of the meal.
Frequently Asked Questions
Can I use store-bought rotisserie chicken for this recipe?
Yes! Using store-bought rotisserie chicken is a great way to save time. Just shred the chicken and add it to the soup for a delicious and easy option.
Can I make the soup ahead of time?
Yes! This soup tastes even better the next day. You can prepare it in advance and store it in the refrigerator for up to 3-4 days. Simply reheat before serving.
Can I freeze Cully and Sully Chicken Soup?
Yes, you can freeze the soup for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
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Cully And Sully Chicken Soup Recipe
Description
Cully and Sully Chicken Soup Recipe is made with chicken stock, cooked chicken, onion, carrots, celery, garlic, potatoes, peas, sweetcorn, and seasonings (salt, pepper, thyme, bay leaf). This hearty Cully and Sully Chicken Soup recipe creates a comforting dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the vegetables In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
- Add garlic and seasonings Stir in the minced garlic, dried thyme, bay leaf, black pepper, and salt. Cook for another 1-2 minutes, allowing the garlic to become fragrant.
- Add stock and potatoes Pour in the chicken stock and add the diced potatoes. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 10 minutes, or until the potatoes are tender.
- Add chicken and vegetables Add the shredded chicken, sweetcorn, and peas to the pot. Continue to simmer for an additional 5-7 minutes, until the chicken is heated through and the vegetables are tender.
- Finish the soup Taste the soup and adjust seasoning if needed with extra salt and pepper. Remove the bay leaf and discard it.
- Serve Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or crackers.
Servings 6
- Amount Per Serving
- Calories 350
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3g15%
- Cholesterol 60mg20%
- Sodium 600mg25%
- Potassium 850mg25%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 7g
- Protein 30g60%
- Vitamin A 120 IU
- Vitamin C 20 mg
- Calcium 6 mg
- Iron 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
