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Chicken soup with cheese & sour cream


  • Heat a little oil in a heavy-bottomed pot and gently saute the celery, carrot, parsnips, red onion and bacon until tender, stirring now and again. Add 1½ litres stock with the chicken, bay leaves, seasonings and thyme sprigs. Stir and bring to the boil. Then turn the heat down and gently simmer for about 30 mins, adding more stock if needed. 
  • When ready, remove the thyme and bay leaves, and ladle the soup into individual bowls.
  • Serve with cheese sprinkled on top, a dollop of sour cream and a little parsley.


  • olive oil
  • 2-3 celery stalks, diced
  • 1 medium carrot, diced
  • 2 parsnips, diced
  • 1 large red onion, chopped
  • 3 rindless bacon rashers, diced
  • 2 litres chicken stock
  • 2-3 skinless chicken breasts, diced
  • 2 bay leaves
  • sea salt & freshly ground pepper
  • a few fresh thyme sprigs
  • 1 cup grated tasty cheese
  • sour cream
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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