Jade's cream of chicken soup

    1 hour 5 min

    This cream of chicken soup is ideal as a light meal or as a warming starter. Serve with some warm crusty bread on the side.


    Kent, England, UK
    13 people made this

    Serves: 3 

    • 50g margarine
    • 100g chopped onion
    • 100g chopped leek
    • 100g chopped celery
    • 50g plain flour
    • 1L chicken stock
    • 125ml milk
    • 25g cooked chicken, diced
    • salt and pepper, to taste

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Melt the margarine in a large saucepan over a medium heat. Add the onion, leek and celery and cook until the onion is soft, about 6 to 8 minutes. Sprinkle in the flour and cook over a gentle heat until it reaches a sandy texture. Gradually pour in the stock, stirring continuously to avoid any flour lumps. Simmer for 30 to 45 minutes until the vegetables are tender.
    2. Blend the soup to a desired consistency using a food processor or handheld liquidiser then return to the heat and bring to the boil. Stir through the milk, add the chicken and season. (Add the chicken before blending the soup if you want a smoother result.) Once heated through, ladle into warmed bowls and serve.

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