This easy, creamy chicken soup is a quick, hearty meal perfect for a cozy night in. Packed with tender chicken, flavorful leeks, and a rich broth, it’s simple to make with ingredients you likely already have at home. You can also customize it with your favorite veggies or herbs for extra flavor!
Ingredients Needed
- 1 kg (2.2 lbs) free-range chicken thighs, skin removed
- 300 ml (10 fl oz) dry white wine
- 2 large onions, cut into 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)
- 40 g (1.4 oz) plain flour
- 300 ml (10 fl oz) double cream
How To Make Cream Of Chicken Soup
- Fry Chicken: Put the chicken thighs in a large, heavy-based pan and fry for a few minutes, turning frequently to lightly color them. No oil is needed if the heat is low.
- Add Wine: Pour in the wine, increase the heat, and boil rapidly to evaporate the alcohol.
- Add Vegetables and Herbs: Add the onions, celery, leeks, thyme, bay leaves, 1 tsp salt, and white pepper. Pour in 2 liters (8 cups) boiling water.
- Simmer: Cover the pan and simmer for 45 minutes until the chicken and vegetables are tender. Remove the bay leaves and thyme sprigs, and let cool for 30 minutes.
- Prepare Chicken: Remove the chicken from the soup and strip the meat from the bones. Return all but 140 g (5 oz) of the chicken to the pan.
- Blend Soup: Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
- Make Creamy Mixture: Blend the flour and cream with a couple of ladles of the soup, then stir this mixture into the rest of the soup. Heat while stirring continuously until thickened. Blitz again if it looks lumpy.
- Finish and Serve: Chop the remaining chicken and stir it into the soup. Scatter with extra thyme leaves to serve.
Recipe Tips
- Don’t Skip the Wine: The dry white wine adds depth to the soup’s flavor. Make sure to boil it long enough to evaporate the alcohol and concentrate the taste.
- Blend Smoothly: When blending the soup, ensure it’s very smooth for a creamy texture. If using a food processor, blend in batches and be careful not to overfill.
- Thicken Carefully: When adding the flour and cream mixture, stir continuously to prevent lumps. Heat gently to thicken without boiling.
- Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed. You may want to add more salt or pepper to suit your taste.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Cream of Chicken Soup cool down to room temperature. Put it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Cool the soup completely, then put it in a freezer-safe container. Freeze for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium heat. Stir frequently until it is warmed through, which should take about 5-7 minutes.
Nutrition Facts
Serving Size: 1 cup (252g)
- Calories: 227
- Total Fat: 14.5g
- Saturated Fat: 4.3g
- Cholesterol: 20.2mg
- Sodium: 1,800mg
- Potassium: 123.5mg
- Total Carbohydrate: 18g
- Dietary Fiber: 0g
- Sugars: 1.4g
- Protein: 6g
Try More Easy Soups:
- Easy Summer Vegetable Soup
- Salmon And Shrimp Chowder
- Roasted Tomato Soup
- Pea And Ham Soup With Mustard Croûtes
Cream Of Chicken Soup Recipe UK
Description
This easy, creamy chicken soup is a quick, hearty meal perfect for a cozy night in. Packed with tender chicken, flavorful leeks, and a rich broth, it’s simple to make with ingredients you likely already have at home. You can also customize it with your favorite veggies or herbs for extra flavor!
Ingredients
Instructions
- Fry Chicken: Put the chicken thighs in a large, heavy-based pan and fry for a few minutes, turning frequently to lightly color them. No oil is needed if the heat is low.
- Add Wine: Pour in the wine, increase the heat, and boil rapidly to evaporate the alcohol.
- Add Vegetables and Herbs: Add the onions, celery, leeks, thyme, bay leaves, 1 tsp salt, and white pepper. Pour in 2 liters (8 cups) boiling water.
- Simmer: Cover the pan and simmer for 45 minutes until the chicken and vegetables are tender. Remove the bay leaves and thyme sprigs, and let cool for 30 minutes.
- Prepare Chicken: Remove the chicken from the soup and strip the meat from the bones. Return all but 140 g (5 oz) of the chicken to the pan.
- Blend Soup: Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
- Make Creamy Mixture: Blend the flour and cream with a couple of ladles of the soup, then stir this mixture into the rest of the soup. Heat while stirring continuously until thickened. Blitz again if it looks lumpy.
- Finish and Serve: Chop the remaining chicken and stir it into the soup. Scatter with extra thyme leaves to serve.
Notes
- Don’t Skip the Wine: The dry white wine adds depth to the soup’s flavor. Make sure to boil it long enough to evaporate the alcohol and concentrate the taste.
- Blend Smoothly: When blending the soup, ensure it’s very smooth for a creamy texture. If using a food processor, blend in batches and be careful not to overfill.
- Thicken Carefully: When adding the flour and cream mixture, stir continuously to prevent lumps. Heat gently to thicken without boiling.
- Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed. You may want to add more salt or pepper to suit your taste.
Cream Of Chicken Soup Recipe UK