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Cream of Chicken Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 25 g Flora Buttery
  • 1 onion, chopped
  • 1 stick celery, chopped
  • 1 carrot, diced
  • ½ leek, sliced
  • 25 g plain flour
  • 800 ml chicken stock made with 1 Knorr Chicken Stock Cube
  • 1 bay leaf
  • 1 sprig thyme
  • 200 g cooked leftover roast chicken, diced
  • 75 ml Elmlea Single
  • 1 tablespoon finely chopped parsley leaves
  • tablespoon finely chopped thyme leaf

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

121kcal

Energy (kJ)

500kJ

Protein (g)

2.0g

Carbohydrate incl. fibre (g)

11.2g

Carbohydrate excl. fibre (g)

9.8g

Sugar (g)

3.0g

Fibre (g)

1.4g

Fat (g)

7.7g

Saturated fat (g)

3.0g

Unsaturated fat (g)

0.1g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.1g

Cholesterol (mg)

1mg

Sodium (mg)

472mg

Salt (g)

1.18g

Vitamin A (IU)

2702IU

Vitamin C (mg)

4.6mg

Calcium (mg)

21mg

Iron (mg)

0.42mg

Potassium (mg)

128mg

Total

483kcal

2001kJ

7.9g

44.9g

39.3g

12.2g

5.6g

30.7g

11.9g

0.3g

0.1g

0.3g

0.3g

2mg

1887mg

4.71g

10809IU

18.4mg

84mg

1.68mg

510mg


  • 1 Melt the Flora in a heavy based saucepan and cook the vegetables without colouring for 10 minutes.
  • 2 Mix in the flour, cook over a gentle heat for 2 minutes. Gradually stir in the hot stock. Add the bay and thyme and simmer for 20 minutes. Add the chicken for the last 5 minutes.
  • 3 Remove the bayleaf and thyme. Liquidize until smooth. Bring to the boil and then finish with the Elmlea and garnish with the fresh herbs.