chicken soup

Cream of Chicken Soup

Give your Soup More with Knorr!
  • 30 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 4 People


  • 1 Knorr Vegetable Stock Pot
  • 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

  1. Melt the butter in a heavy based saucepan and cook the vegetables for 10 minutes.

  2. Then mix in the flour, cook over gentle heat for 2 minutes. Gradually stir in the Knorr Vegetable Stock Pot. Add the bay leaf and thyme and simmer for 20 minutes. Add the chicken for the last 5 minutes.

  3. 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.

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat


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