Onion and Chicken Soup with Sage

Coffee and Vanilla


1.4 kg chicken wings
1 kg onion (cut into wedges)
3 litres of hot water
2-3 tbs olive oil
3 vegetable cubes (10g each)
2 chicken cubes (10g each)
1 tbs dried sage
700g potatoes (cubed)
150g soured cream
10-12 crumpets (grilled) or some fresh crunchy bread rolls to serve
chopped chives, spring onion or leek for garnish – optional


large pot with cover
hand blender


Place chicken, onion and olive oil in a pot and heat them over high fire stirring from time to time, utnil onions turn golden brown. Add water, cubes, sage and cook covered until chicken wings are soft, ready to eat. Take them out from the pot and put aside. Blend the soup using hand blender, add potatoes and cook covered over medium fire until potatoes are ready. Remove from fire, pour about 2 cups of the soup to the plastic jug or some other container, stir in cream and mix well with the whisk, pour the soup back to the pot and stir well. Share chicken to the bowls, pour over the soup and serve. Optionally garnish with chives, spring onion or leek.

Serve with grilled crumpets on the side or fresh crunchy bread rolls.

Serve 4-5 people.

Your thoughts…

  1. Soup looks yumm.
    I do make chicken soup, never added so much onions to them.
    Looks really creamy.

  2. That’s funny. I have never eaten a crumpet with a savory dish. I only eat them for breakfast. But why not, right? Lovely soup too, Margot.

  3. I love this creamy looking soup, very nice and comforting.

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