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Creamy Chicken Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 medium onion, peeled and diced
  • 50 g Bertolli with Butter
  • 1 carrot, peeled and diced
  • 10 grams Knorr Chicken Stock Cube
  • 50 g plain flour
  • 200 ml semi-skimmed milk
  • 150 g cooked chicken breast, diced
  • 40 ml Elmlea Double, to serve
  • 3 sprigs of fresh thyme, leaves picked, to serve
  • 160 grams crusty bread, to serve

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

350kcal

Energy (kJ)

1467kJ

Protein (g)

14.2g

Carbohydrate incl. fibre (g)

36.6g

Carbohydrate excl. fibre (g)

34.2g

Sugar (g)

6.9g

Fibre (g)

2.3g

Fat (g)

16.3g

Saturated fat (g)

7.8g

Unsaturated fat (g)

1.8g

Monounsaturated fat (g)

0.9g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.2g

Cholesterol (mg)

29mg

Sodium (mg)

733mg

Salt (g)

1.83g

Vitamin A (IU)

2665IU

Vitamin C (mg)

3.4mg

Calcium (mg)

181mg

Iron (mg)

1.98mg

Potassium (mg)

270mg

Total

1401kcal

5869kJ

56.8g

146.3g

137.0g

27.6g

9.4g

65.1g

31.4g

7.3g

3.5g

3.8g

0.9g

115mg

2934mg

7.33g

10661IU

13.4mg

725mg

7.91mg

1080mg


  • 1 In a 3-litre saucepan fry the onion in Bertolli with Butter for 3 minutes on a medium heat. Add the carrot and fry for a further 2 minutes.
  • 2 Boil the kettle. Measure out 800ml of boiling water in a measuring jug, then crumble in the Knorr Chicken Stock Cube and stir to make a stock.
  • 3 Add the flour to the pan, then cook for 1 minute, stirring with a wooden spoon.
  • 4 Gradually add the hot stock, about 150ml at a time, stirring well and bringing it to the boil between each addition.
  • 5 Stir in the milk, followed by the chicken, then cook for a further 3 minutes to heat through. Season with black pepper to taste.
  • 6 Ladle into 4 bowls, then serve with a drizzle of Elmlea Double , a sprinkling of fresh thyme leaves and bread on the side.