Cream of chicken soup recipe?

kippers

We had a roast chicken last night and i made some lovely chicken stock with the carcass.

I want to use the stock to make a really nice O/S cream of chicken soup but i can't find a recipe. I usually bung any old veg in the stock to make a veg soup, but how do i make cream of chicken soup?

I have searched but can't find anything....can anyone help?

pippitypip_2

Hi Kippers,

I'm not an Old-stylee but came across this and it seems to have had good feedback..

http://www.taste.com.au/recipes/965/cream%20of%20chicken%20soup

I've also read variants adding potato to it, to thicken and give more creamy consistency.

Plus, cheekily I wanted to subscribe the to the thread anyway and see any other recipes that come up - I'm now craving cream of chicken soup!

pippitypip

newlywed

Not sure but doesn't "Cream of" really mean "Cream and"

skiTTish

I would have thought you just make it the same as chicken soup then add either milk or cream at the end like you would potato and leek soup.
I am doing a chicken tonight so I think I will make some tomorrow too

kippers

skiTTish wrote: »

I would have thought you just make it the same as chicken soup then add either milk or cream at the end like you would potato and leek soup.
I am doing a chicken tonight so I think I will make some tomorrow too

How do you make your chicken soup?

skiTTish

Not sure if its the way but htis is what I do- I just lightly fry an onion or spring onions a little garlic ,add strippings off the chicken carcass and any veg I fancy (usually mushrooms and sweetcorn ) and some herbs ( whatever I have ) then I add a lil corn flour ,when that goes brown I add the chicken stock and cook until its the thickness /consistency that I want .At this point I would probably reduce a little bit more and then add some cream ( to make cream of )
I dont add any seasoning as I add that ( and some herbs and veg trimmings etc ) to the stock when its cooking.

lollyfin

Hi kippers
I made chicken soup yesterday and it was really nice I used
1 onion diced, 2 carrots sliced, some leftover cabbage,a couple of sticks of celery and 1 potato cooked it all in a pan till it softened then added chicken stock and a handful of red lentils then cooked till lentils were ready
then I liquidised it and added some cream and leftover bits of chicken
Hope that helps a bit, that was the first time I had made chicken soup and was pleased as the kids ate it all and asked for more.
Lollyfin

kippers

Brill :j:j:j I shall try it. Once again you have all been wonderfully helpful. Thank you

[Deleted User]

I got a whole chicken cheap from asda and am roasting it for a roast dinner I am making. There will be loads left over after and I want to make a cream of chicken soup with the left overs. Does any one have a good recipe?

zippychick

Hey DUP, there is a thread here - i know there's another one, but I can't put my finger on it right this second...

Found a couple of recipes

Needasprins recipe

Cream of Chicken Soup

INGREDIENTS

• 2 cups milk
• 2 cups chicken stock*
• 2 tablespoons plain flour
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 2 cups finely chopped, cooked chicken meat
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

DIRECTIONS

1. In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and chicken stock and continue stirring until thickened.
2. Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
3. If soup is not as thick as desired, mix a small amount of cornflour with a small amount of water and add to soup. Simmer for 10 minutes.

* To make chicken stock simmer the carcass for 30 minutes in 1 ½ pints of water with 1 carrot and a small onion chopped. Sieve the liquid skim off any fat when cooled.

Thriftladys recipe

For chicken soup fry some onions and other veg you fancy like leeks, celery, garlic and carrots in olive oil or butter. Add a tbsp of flour to make a sort of paste. Then gradually stir in the chicken stock. Add some chopped cooked chicken and maybe barley if you like. Don't forget salt and pepper. The flour will thicken the soup making it like a cream of chicken soup. If you want a more brothy soup leave out the flour.

Chicken soup - how do i make it

ChapelGirl

Serves 4

Leftover chicken, taken off the bone and shredded
90g butter
400g leeks, white parts only, finely sliced
600ml chicken stock (pref. made from the carcass, but a Knorr cube will do at a pinch!)
600ml whole milk
4 bay leaves
2 cloves garlic (or more if you like it)
2 tablespoons flour

(1) Melt 2/3 of the butter in a large pan and gently cook the leeks until they are soft and translucent.
(2) Sprinkle the flour into the leeks and cook for a couple of minutes on a low heat, stirring well to stop it going lumpy.
(3) Gradually stir in the stock, then add the milk, bay leaves and garlic, and turn up the heat.
(4) Bring up to a simmer and cook for 5 minutes.
(5) Add the shredded cooked chicken and cook for 5 minutes more, stirring.
(6) Add the rest of the butter. If the soup seems too thick, add more milk.
(7) Check the seasoning and add salt if necessary.
(8) Whiz up using a stick blender or do in batches in a goblet blender.

If you want it really rich you can beat in a few tablespoons of double cream and/or a beaten egg yolk before serving, but if you do this make sure the soup has cooled down a bit or it might curdle.