Creamy chicken soup

Creamy chicken soup

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(7 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins Plus cooling

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
347
protein
2g
carbs
10g
fat
23g
saturates
13g
fibre
2g
sugar
5g
salt
0.9g

Ingredients

  • 1kg pack free-range chicken thighs, skin removed
  • 300ml dry white wine
  • 2 large onions, cut into large wedges
  • 4 celery sticks, quartered
  • 3 leeks, quartered
  • 2 sprigs thyme, plus extra leaves for sprinkling
  • 2 bay leaves
  • ½ tsp ground white pepper (optional)
  • 40g plain flour
  • 300ml pot double cream

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Method

  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.

Recipe from Good Food magazine, May 2012

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Comments

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nikkimatthews's picture
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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
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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
ENJOY XX

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
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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
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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
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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
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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
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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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