How To Make Chicken Chestnut Soup
This chicken chestnut soup is a rich and creamy dish, loaded with buttery chestnuts and hearty seasonings, all simmered in a savory broth for the best side!
With a sharp knife, slice an ‘X’ across each chestnut. Place the chestnuts in a single layer on a jelly roll pan, then pour ¼ cup of water into the pan.
Bake in a preheated 450 degrees F oven for 10 minutes. When cool enough to handle, shell and peel.
In a large saucepan, combine the chicken stock, shelled chestnuts, and chopped onions.
Place the parsley sprigs, cloves, and bay leaf in a spice bag, then add to the chicken stock mixture.
Simmer over medium-low heat for 45 minutes.
Discard the spice bag, then puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar, and salt, and pepper to taste.
Return mixture to the saucepan and gently heat through.
Top with a dollop of unsweetened whipped cream, a bit of chopped parsley, and some cooked chopped chestnuts just before serving.
High-quality vegetable broth can be substituted for chicken broth.
- Calories: 422.84kcal
- Fat: 12.69g
- Saturated Fat: 5.90g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.49g
- Polyunsaturated Fat: 1.54g
- Carbohydrates: 66.02g
- Fiber: 0.88g
- Sugar: 7.28g
- Protein: 10.79g
- Cholesterol: 36.77mg
- Sodium: 1122.08mg
- Calcium: 58.81mg
- Potassium: 961.79mg
- Iron: 2.03mg
- Vitamin A: 88.66µg
- Vitamin C: 49.03mg
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