Cream of Chicken Soup
This much-loved soup is rich in flavour and easy to cook. Perfect for a simple starter or a light lunch.
- 1 Knorr Chicken Stock Cube
- 200 g cooked leftover roast chicken, diced
- 25 g butter
- 25 g plain flour
- 75 ml single cream
- 1 onion, chopped
- 1 stick celery, chopped
- 1 carrot, diced
- ½ leek, sliced
- 1 bay leaf
- 1 sprig thyme
- 1 tbsp finely chopped parsley leaves
- 1 tbsp finely chopped thyme leaf
Melt the butter in a heavy based saucepan and cook the vegetables for 10 minutes.
Then mix in the flour, cook over gentle heat for 2 minutes. Gradually stir in the Knorr Chicken Stock Cube. Add the bay leaf and thyme and simmer for 20 minutes. Add the chicken for the last 5 minutes.
Remove the bay leaf and thyme. Liquidize until smooth. Bring to the boil and then finish with the single cream and garnish with the fresh herbs.
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