Cream of chicken soup
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen

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Cream of chicken soup

Recipe By Mogau Seshoene
Photographs By Craig Fraser

Ingredients

3 chicken breast fillets, cubed
Oil, for frying
4 sprigs fresh thyme or ¼ tsp dried thyme
Salt and pepper
1 onion, chopped
2 tsp garlic, minced
1 leek, sliced
2 ½ cups chicken stock
½ cup fresh cream

Cooking Instructions

  1. Heat oil in a saucepan over a medium heat and brown the chicken. Remove chicken from the pan, set aside and season with thyme, salt and pepper.
  2. In the same saucepan, fry onion, garlic and leek until cooked. Return chicken to the pan, add stock and reduce heat. Simmer for 10 minutes until chicken is cooked and tender, then remove from heat and allow to cool.
  3. Transfer to blender/processor and process until smooth. (Depending on the size of your blender, you may need to do this in batches).
  4. Return soup to the saucepan and warm through on a low heat.
  5. Stir in the cream, garnish with parsley and serve.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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