Creamy chicken soup

Creamy chicken soup

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(9 ratings)

Prep: 20 mins Cook: 50 mins Plus cooling


Serves 8
There's something restorative and satisfying about a homemade chicken soup

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal347
  • fat23g
  • saturates13g
  • carbs10g
  • sugars5g
  • fibre2g
  • protein2g
  • salt0.9g
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  • 1kg pack free-range chicken thigh, skin removed
  • 300ml dry white wine
  • 2 large onion, cut into large wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 celery sticks, quartered



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 3 leek, quartered



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 sprigs thyme, plus extra leaves for sprinkling


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 bay leaf
  • ½ tsp ground white pepper (optional)
  • 40g plain flour
  • 300ml pot double cream


  1. Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.

  2. Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.

  3. Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.

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Comments (17)

iloveplanefood's picture

Don't not make this is your into cooking and have taste buds. Followed the recipe to the letter, waste of time. Horrible and bland.

La84's picture

This soup was ok a little bland, but my fussy 3 year old liked it and ate a good amount without any grumbles! If I made it again I would defiantly use chicken and vegetable stock and less cream

d_julija's picture

Such a nice recepie, made it for a whole week to take to work, didnt add the flour didnt think it needed it, but loved the taste even though i dont normally like celery or leeks :) will make again

Miss Tiggy's picture

Made this for lunches at work, lovely thick soup although might try without the cornflour next time. Brilliant for cold days.

nikkimatthews's picture

Perfect soup. Also used chicken stock instead of just the water and it was delicious:-)

ellendenise91's picture

Definitely too much cream in the original recipe!

pbinns's picture

I used fresh chicken stock, best creamy chicken soup ive had!

telbel's picture

Thought this soup was lovely, but, must admit i did change it a little!
Instead of adding water i added 1ltr chicken stock and 1 ltr veg stock.
I didnt add any flour as i thought it was already the right consistency :)
Don't think it tasted bland at all, very tasty indeed.
I also blitzed it twice as i thought it was a little powdery with just blending it once.
................. After taste, mmmmmmm roast chicken flavoured crisp !!!!!!! ;)
Oh yeah, if theres only 2 of you, you might want to half it as ive got about 3 1/2 litres to get through, but i dont think my husband will mind !!hehe

stmartin's picture

We enjoyed this soup very much. Yes it is delicately flavoured but tasty nevertheless. I suppose if you are used to bought soups with lots of salt and artificial flavours it might not be for you.
It would make a good dinner party first course in small portions.

copperheidi's picture

Very bland soup and a bit fiddly to make. OH and I ate first two portions 'as is' and both said it needed more, second two portions I added loads of herbs but didn't really help. Still have half the soup in the freezer! Will try adding spices to the next portions. I wondered if there was too much cream as I couldn't get much of a chicken flavour and wondered if cream was masking it.

luby's picture

Try using fresh chicken stock and chicken stock cubes instead of plain water

hughsie's picture

Oh I really enjoyed this soup. It was a lot of work but I found it really tasty. I made it for my son who'd been poorly and it tasted like goodness in a bowl.

mscupcake's picture

Valerie, if you could taste the flour it suggests it hasn't been cooked enough; like a roux, you need to heat it until it thickens/cooks.

valoury's picture

I would omit the flour next time and just add the cream as I could still taste it in the soup in spite of blitzing again after it had been added. The cream still gives it a a lovely consistency without it. Don't think mixing flour with double cream works otherwise it was ok.

mscupcake's picture

I used my chicken carcass to make this and did quite enjoy it except it is a fiddle picking off the meat and avoiding getting tiny bits of bone or gristle. What's an easier way of stripping meat off the bone efficiently without accidentally including inedible parts??
Am surprised 1kg of chicken didn't make a tasty soup; maybe too much meat?!

thebolands's picture

If your thinking of following this recipe don't bother! So very bland, very disappointing. I, like Scouty, was also really looking forward to this. I had to do some serious 'tweaking' to make it remotely tasty - needed more herbs and a pinch of paprika, black pepper etc...I normally don't bother with recipes for soups and invent my own with whatever I have knocking around in the fridge and they work out so much tastier than this. This was a lot of work for nothing. I wonder if this recipe was ever tested before publishing?

scouty's picture

Was really looking forward to this - a good basic chicken soup - but it was very bland. Could only get boneless thighs but wouldn't have thought that would make much difference. Looking forward to reading other comments to see how I could make it a bit more tasty!

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Tips (1)

luby's picture

I find when making soups with chicken I use fresh chicken stock and chicken stock cubes better flavour by far you can certainly tell its chicken