Homemade Cream of Chicken Soup

    20 min

    Tinned soup can be so high in salt. This is why I invented this recipe, for a healthier and tastier alternative. It makes around 1 litre and is perfect on its own or in casseroles.

    64 people made this

    Serves: 4 

    • 350ml chicken stock, divided
    • 1 teaspoon finely chopped onion
    • 1 clove garlic, finely chopped
    • 125ml milk
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon chopped fresh parsley
    • Pinch Schwartz lemon pepper
    • Pinch ground allspice
    • Pinch paprika
    • 250ml milk
    • 95g plain flour

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place 1 tablespoon of chicken stock in a saucepan over medium-low heat and cook and stir the onion and garlic in the stock until they are softened, about 3 minutes. Pour in the rest of the stock and 125ml of milk and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice and paprika. Bring the mixture to the boil, reduce heat and allow to simmer for 1 to 2 minutes.
    2. Whisk together the remaining milk and the flour until smooth; whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to the boil and thickens.

    Cook's note

    For best flavour, mix the juices from a roasted chicken into enough chicken stock to equal 350ml.

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