Cream of chicken soup
A rich and flavoursome creamy chicken soup makes a fabulous lunch served with crispy bread. It is essential to use a really strong, homemade chicken stock for this recipe to give the soup a full flavour.
Ingredients
Serves: 6
- 50g (2 oz) butter
- 2 onions, diced
- 2 medium potatoes, chopped
- 1 large carrot, diced
- 1 celery stick, diced
- 750ml (1 1/4 pt) chicken stock
- salt and ground black pepper
- 25g (1 oz) plain flour
- 150ml (1/4 pt) milk
- 175g (6 oz) cooked chicken
- 300ml (1/2 pt) single cream
- parsley leaves to garnish (optional)
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Melt the butter in a large pan and cook the onions, potatoes, carrot and celery gently for 5 minutes. Do not allow the vegetables to brown.
- Add the stock and simmer gently for 30 minutes. Season with salt and pepper to taste. Purée the soup in a food processor or blender until smooth and then return to the pan. Blend the flour with the milk and stir into the soup. Cook over a low heat, stirring, until the soup thickens.
- Meanwhile, chop the chicken finely. Add to the soup and heat through for 5 minutes. Add 4 to 5 tablespoons of the cream and simmer for 5 minutes more.
- Serve in individual bowls topped with a swirl of the remaining cream and garnish with ground black pepper and parsley leaves.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (7)
A delicious smooth and filling soup. Just lovely! - 10 Oct 2013
This recipe turned out better than I thought :-) - 09 May 2014
trying it without the carrot as thats all i could taste but still loved it - 24 Dec 2013
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