Farmhouse Chicken Soup

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Course: lunch
Cuisine: British
Keyword: chicken, soup
Servings: 4 people


  • 65g pancetta cubed
  • 2 chicken breasts cubed
  • 1 onion diced
  • 2 garlic cloves minced
  • pinch of chilli flakes
  • 1 tbsps olive oil
  • 200 g mushrooms sliced
  • 400 g can of chopped tomatoes
  • 850 ml chicken stock
  • 120 ml dairy free cream
  • 2 tsps oregano
  • salt and pepper for seasoning


  • Heat the olive oil in a large saucepan over a medium heat
  • Add in the pancetta, chicken, onion, garlic, chilli flakes and mushrooms
  • Saute for 8 minutes
  • Pour in the chopped tomatoes and stock
  • Bring to the boil and simmer gentley for 15 minutes
  • Stir in the dairy free cream, oregano and seasoning
  • Heat for a couple of minutes and serve


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