My Famous Creamy Chicken Soup
This soup has been literally served to a few thousand happy people. It was a firm favourite at my Cafe and Catering business. It is also a family favourite and I get asked for the recipe by anyone who eats it. I hope it becomes a firm favourite for you as well.
Print Recipe
Ingredients
- 4 cups milk
- 1 cup water or chicken stock
- 2 cups cream
- 2 chicken breast (raw) you can use rotisserie chicken if you like
- 1 cup celery diced
- 1 large onion finely diced
- 2 tsp garlic powder or 3 cloves of fresh minced garlic
- 2 tbsp chicken stock powder if you are not using liquid chicken stock
- 50 g butter
- ½ cup flour
- 2 tbsp oil I used cold pressed sunflower oil
- ½ lemon you do not need to add this if you have no lemon
- 1 tsp salt
- pepper to taste
- parsley to taste. I used spring onions
Instructions
- Add the butter, oil, onions and celery to a large pot and slightly soften.
- Add the diced chicken and continue to cook but do not brown.
- Add the flour and salt and cook the flour out for a further minute. Stirring constantly.
- Add one cup of milk at a time and stir until there are no lumps.
- Add the remaining ingredients and simmer for a further 10-15 minutes until the chicken is cooked and the soup has thickened.
- Serve with my fabulous bread rolls.
Notes
This soup can be frozen for future meals.
Servings: 6