Creamy chicken soup

Creamy chicken soupA thick and creamy soup without the use of cream or eggs from cookery writer Angela Nilsen.
It’s a great way to use up left over chicken although it does benefit from a good strong stock for maximum flavour.
Serve with crusty bread for a filling and nutritious meal in a bowl.

Serves: 4-6


85 g butter
1 small onion, roughly chopped
1 large carrot, cut into small chunks
2 small waxy potatoes, cut into small chunks
1 large leek, thinly sliced
1 heaped teaspoon fresh thyme leaves
50 g plain flour
1.3 litres hot chicken stock
200 g cooked chicken, cut into largish chunks
pinch grated nutmeg or mace
salt and pepper to taste
thyme leaves to serve


Melt 25 g of the butter in a large wide pan. Add the onion and fry for 3-4 minutes until just starting to colour. Stir in the carrot and potatoes and fry for a further 4 minutes, then add the leek and thyme leaves and cook for 3 minutes more. Set aside.

Melt the remaining butter in a medium sized, deep saucepan. Stir in the flour and cook for 1 minute.

Reduce the heat to low and gradually stir in the stock, whisking well to avoid lumps.

When all the stock has been added pour the sauce into the pan with the vegetables, bring to a gentle simmer then cook very gently for 10-15 minutes, stirring occasionally, until the vegetables are cooked.

Stir in the chicken, nutmeg or mace and salt and pepper to taste. Heat through thoroughly then serve in individual bowls with a sprinkling of black pepper and some thyme leaves scattered over the top.

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