A dreamy, creamy chicken soup you'll want to eat out of the pot - ABC News (original) (raw)

This really is one of those soups that starts off looking like nothing much and then somehow turns into a dinner where everyone will be back for seconds.

I've used chicken mince but you can definitely use what you've got, like poached or leftover BBQ chicken. Onion, garlic and celery do the usual base work. Then you build it up with tomato paste and paprika, some staple veg and the risoni that thickens it into something that sits more like a stew than a soup.

Chicken mince, stock, vegetables, parsley and cream sit on a bench along with several other ingredients.

This soup has all the makings of a satisfying meal, with plenty of protein, veggies and filling risoni. (ABC News: Lina Jebeile)

The cream goes in at the end and brings everything together perfectly. You end up with a warm, thick soup that's a bit too easy to eat straight from the pot while you're checking the seasoning!

Cream is poured from a jug into a large pot of red coloured soup on a stove top.

If using thickened cream, turn off the heat before adding so it doesn't split. (ABC News: Lina Jebeile)

Notes

Cooking cream as opposed to regular cream is less likely to split. If using thickened cream, stir it through after turning off the heat.
You can swap the chicken mince for 3 to 4 cups of shredded poached chicken or even leftover BBQ chicken. Add it with the peas and cream since the chicken is already cooked.

A small bowl of soup, with a spoon in it, sits on a bench.

The cream added at the end of cooking brings this soup together, making a meal that will have everyone coming back for seconds. (ABC News: Lina Jebeile)

A creamy chicken soup that's as hearty as a stew

Prep time:

15 minutes

Cook time:

35 minutes

Skill level:

Low

Serves:

Ingredients

Method

Melt the butter in a large pot over medium heat. Add the olive oil, onion, garlic and celery. Cook for 4 to 5 minutes until softened.
Add the chicken mince and cook, breaking it up with a spoon, until it just changes colour.
Stir in the tomato paste and smoked paprika. Cook for 1 minute until fragrant.
Sprinkle over the cornflour and stir well to coat the chicken evenly.
Add the carrots, potatoes, thyme, bay leaf and chicken stock. Stir well and bring to the boil.
Reduce the heat and simmer for 15 minutes.
Stir in the risoni and cook for another 10 minutes. Stir occasionally to stop pasta sticking to the bottom of the pot.
Add the peas, corn, cream and parsley during the last 5 minutes of cooking. Season with salt and pepper to taste. Serve hot with extra parsley and a sprinkle of grated parmesan on top.

Posted Sat 6 Jun 2026 at 12:00pm

Sat 6 Jun 2026 at 12:00pm