Homemade Cream of Chicken Soup
User Reviews
4.4
21 reviews
Good
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
2 people
-
Calories
518 kcal
-
Course
Soup
-
Cuisine
International
Homemade Cream of Chicken Soup
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Homemade Cream of Chicken Soup, or comfort in a bowl of soup. Healthy, nutritious and delicious, ready in well under 30 minutes, this soup makes a lovely dinner anytime of the year. Why settle for the store-bought version, when the homemade one is healthier, more delicious, and so easy to make.
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Ingredients
- 1 cup shredded cooked chicken
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 red pepper
- 2 ½ cups chicken stock (broth)
- 1 ½ cups full-fat milk
- 1 ½ tablespoon flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon chopped parsley
- ⅛ teaspoon salt
- Black pepper to taste
- 2 cloves of garlic
Instructions
- Peel and chop the onion, garlic, carrot and red pepper, and chop the celery stalk.
- In a large pan, heat up the olive oil over a low to medium heat, and the onion and fry until soft, then add the rest of the vegetables and cook for a further 2-3 minutes, stiring constantly.
- Add the butter and flour, and stir to combine.
- Pour in the chicken stock and whisk well. The stock will start to thicken slightly because of the flour.
- Leave to cook for 5 minutes, whisking from time to time, then add the milk and stir well.
- Leave to cook for a further 10 minutes, until the vegetables are tender, and the soup is slightly thick and creamy.
- Add the cooked chicken, season with salt and pepper, and garnish with chopped parsley.
- Remove from the heat, and serve hot with cruttons.
Notes
- Using flour to thicken the soup, plus the milk added later will make the soup have that creamy consistency that makes this soup special. Cream of vegetable soups don't usually need flour, since the vegetables are usually either mashed or blended and that thickens the soup.
- For a gluten free version, the flour can be replaced with cornflour, just mix about a tablespoon with 2-3 tablespoons of cold eater and stir well then add it to the soup when it's nearly ready.
- You will notice that no actual cream has been added, and to be true, it's not really needed, the milk does a brilliant job, if you use a full-fat one. I would wholeheartedly recommend you go for full-fat dairy products when you cook, the low-fat/0-fat ones can't possibly add the flavour we want.
- Or at least, choose the semi-skimmed milk, but not he skimmed one. I usually joke that the skimmed milk is nothing but coloured water, since it tastes nothing like milk. But that's entirely my opinion anyway.
Nutrition Information
Show Details
Calories
518kcal
(26%)
Carbohydrates
37g
(12%)
Protein
31g
(62%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Cholesterol
96mg
(32%)
Sodium
943mg
(39%)
Potassium
1075mg
(31%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
7680IU
(154%)
Vitamin C
86.5mg
(96%)
Calcium
260mg
(26%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 37g | 12% |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 943mg | 39% |
| Potassium | 1075mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 7680IU | 154% |
| Vitamin C | 86.5mg | 96% |
| Calcium | 260mg | 26% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
21 reviews
Good
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