Cream of chicken soup

    1 hour

    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.


    166 people made this

    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)

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. 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.
    2. 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.
    3. 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.
    4. 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 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