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–+ servings

Cream of Chicken soup

Stevie G
The most delicious cream of chicken soup
5 from 4 votes
Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine South African
Servings 8 servings
Calories 484 kcal

Ingredients
  

  • 1 kg Chicken thigh skin removed
  • 300 ml 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
  • 40 gram flour
  • 300 ml double cream
  • 1 tsp salt
  • 2 L boiling water

Instructions
 

  • Place the chicken thighs in a very large, heavy-based pan and fry for a few minutes, turning them frequently to lightly colour them.
  • Providing the heat is low, there is no need to add any oil. Pour in the white wine, turn up the heat and boil rapidly to evaporate the alcohol.
  • Pile in the vegetables and herbs, add the salt and white pepper.
  • Pour in 2 litres boiling water, cover the pan and simmer for 45 minutes until the chicken and vegetables are tender.
  • Take out the bay leaves and thyme sprigs and cool for 30 minutes.
  • Remove the chicken from the soup, then strip the meat from the bones.
  • Put all but 140 grams of the chicken back into the pan.
  • Blitz the soup with a hand blender until very smooth, then return to the pan.
  • Blend the flour and cream together with a couple of ladles of the soup.
  • Stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened.
  • You can blend again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves to serve.

Nutrition

Calories: 484kcalCarbohydrates: 14gProtein: 22gFat: 35gSaturated Fat: 14gCholesterol: 174mgSodium: 425mgPotassium: 422mgFiber: 1gSugar: 3gVitamin A: 1226IUVitamin C: 7mgCalcium: 71mgIron: 2mg
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