Real cream of chicken soup

Real cream of chicken soup


29 people made this

About this recipe: This tastes much better than anything you buy in a tin! It's a great way to use up a chicken carcass that still has a few pieces of chicken on it - but not enough to use in something else.

margaret_fullington Durham, England, UK

Serves: 6 

  • For the stock
  • 1 chicken carcass from a roast chicken
  • 4 or 5 peppercorns
  • 1 potato, peeled and quartered
  • 2 carrots, roughly chopped
  • 2 celery sticks, sliced
  • A bunch parsley, torn up
  • For the soup
  • 180ml single cream
  • Fresh parsley or thyme

Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

  1. Pick off any bits of chicken you can and set aside in fridge to add back into the soup later.
  2. Place the chicken carcass in a large soup pot, cover with water (about 1 1/2 litres) and add black pepercorns, chopped potato, carrots, celery and parsley. Bring to the boil, then allow to simmer for about 1–1½ hours.
  3. Remove and discard the carcass. Then ladle the liquid into a sieve or colander,pushing through some of the soft vegetables to make a thicker stock, if you like; discard the rest.
  4. Pour the liquid into a clean pot; reheat slowly and stir in cream and leftover pieces of chicken. Allow to simmer for a few minutes, then season with black pepper and garnish with fresh parsley or thyme.

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