Creamy chicken soup

Creamy chicken soup

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(18 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 onions, 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 leeks, 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 leaves
  • 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, questions and tips

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Natasha's picture
27th Jul, 2019
thank you for the upload. if you follow through with the instructions and of course tasting in between **(obviously check if you need more salt or pepper for flavour or a cube/stock)** it should turn out like the image above like mine did. It was delicious and hearty. I strongly advise to stick with the guidelines particularly with the makes ALOT of sense...because the water will eventually reduce and the quantity to blend together and combined with the cream and flour turns out perfectly like the image. I'm really surprised with the comments below its as if they hadn't seasoned the chicken precooking or tasted it to check the flavours are to their preferred taste. Don't be discouraged give it ago it was really lovely.
10th Dec, 2018
why all the water & then add flour to thicken? Leave out the water, use chicken stock in quantities as needed to produce your desired consistency
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.
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
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.
6th May, 2014
Perfect soup. Also used chicken stock instead of just the water and it was delicious:-)
10th Dec, 2013
Definitely too much cream in the original recipe!
7th Feb, 2013
I used fresh chicken stock, best creamy chicken soup ive had!
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


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11th Nov, 2016
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
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
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