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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.
  • 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 bayleaf
  • 1 sprig thyme
  • 200 g cooked leftover roast chicken, diced
  • 75 ml Elmlea Single
  • 2 tablespoons fresh parsley and thyme, chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

120kcal

Energy (kJ)

498kJ

Protein (g)

1.9g

Carbohydrate incl. fibre (g)

11.1g

Carbohydrate excl. fibre (g)

9.8g

Sugar (g)

3.0g

Fibre (g)

1.3g

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)

2678IU

Vitamin C (mg)

3.9mg

Calcium (mg)

19mg

Iron (mg)

0.32mg

Potassium (mg)

125mg

Total

480kcal

1990kJ

7.8g

44.3g

39.0g

12.2g

5.3g

30.6g

11.8g

0.3g

0.0g

0.2g

0.3g

2mg

1886mg

4.71g

10711IU

15.5mg

75mg

1.28mg

498mg


  • 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.