Creamy chicken soup

Creamy chicken soup

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(10 ratings)

Prep: 20 mins Cook: 50 mins Plus cooling

Easy

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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Ingredients

  • 1kg pack free-range chicken thigh, skin removed
  • 300ml dry white wine
  • 2 large onions, cut into large wedges
    Onion

    Onion

    un-yun

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

  • 4 celery sticks, quartered
    Celery

    Celery

    sell-er-ee

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

  • 3 leeks, quartered
    Leeks

    Leek

    lee-k

    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

    Thyme

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

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

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.

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Comments, questions and tips

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iloveplanefood
5th Aug, 2015
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
10th May, 2015
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
22nd Mar, 2015
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
19th Sep, 2014
Made this for lunches at work, lovely thick soup although might try without the cornflour next time. Brilliant for cold days.
nikkimatthews
6th May, 2014
5.05
Perfect soup. Also used chicken stock instead of just the water and it was delicious:-)
ellendenise91
10th Dec, 2013
Definitely too much cream in the original recipe!
pbinns
7th Feb, 2013
5.05
I used fresh chicken stock, best creamy chicken soup ive had!
telbel
19th Jan, 2013
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
24th Sep, 2012
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
29th Aug, 2012
2.05
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.

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jobey1kenobey
11th Nov, 2016
5.05
I reduced the amount of water that i put in instead of 2ltr and added a chicken stock cube after reading about the bland comments .Very nice and yummy
luby
16th Oct, 2013
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