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Creamy Chicken Soup
Wednesday, 29 April 2009 12:51 am
(Mr Snuffles)
Again I have had a craving for something like this. Actually I had a craving for canned chicken soup but we won't go there. The best part is that except for the butter there isn't that much bad stuff in there.


  • 1Kg Whole chicken breasts or thighs
  • 3 carrots, diced
  • 1 large onion, diced
  • 2 tbsp dried parsley
  • 6 ribs celery diced
  • 2 potatoes (peeled & diced)
  • 1 ltr salt reduced chicken stock
  • 1.5 tspns salt (If using normal stock drop the .5)
  • pepper
  • 1/3 cup butter (can be reduced to 3 tbsp)
  • 1/3 cup flour
  • 3 cup milk (lite or skim is fine)
  • 1/2 tbsp olive oil


  • In large deep stock pot add the oil and cook onions, carrots, potato & celery for 5 minutes.
  • Add the parsley and stir
  • Add the stock and bring to the boil
  • Reduce the heat and simmer covered for 15 minutes or until the vegitables have started to soften slightly
  • Add the chicken breasts or thighs, cover and simmer for 30-45 minutes until the chicken starts to fall apart and vegitables are soft.
  • Remove the chicken from the pot and dice. Add back to the broth.
  • Melt the butter and stir the flour into it so there are no lumps. The rue does not have to be cooked very much
  • Add the rue to the soup as thickener.
  • Add the milk to the soup, cook for a further 3-5 mins until soup is hot and creamy.
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