Cream of Chicken Soup: Serves 4

A very easy soup to make that has a wonderfuly velvety texture, this is comfort food at its best and it demands generously buttered hot crusty bread a real winter warmer.

If you intend to freeze this soup, because it's thickened using flour and butter (Roux) when it is defrosted it will split. There’s an easy fix: when reheating the soup add a little cream and using a stick blender blend the soup at high speed and the soup will come back together (emulsify.)


  • 1 Onion, finely diced
  • 5 parsley stalks
  • 2 sprigs or thyme
  • 2.5 litres of Chicken stock 
  • 10 corriander seeds
  • 1 scant teaspoon sea salt
  • 1/2 scant teaspoon or ground white pepper
  • 100g Salted Butter
  • 100g Plain Flour
  • 400ml Cream 
  • 2 steamed or poached chicken breasts, diced
  • Fresh Parsley roughly chopped
  • Warm crusty bread


  1. Place stock, salt, white pepper, parsley, thyme and corriander seeds in a saucepan bring to a gentle simmer.
  2. Add the chicken breasts to the stock and poach for 7 minutes remove the chicken breasts and set aside to cool.
  3. Heat the butter in a saucepan and sweat off the onions.
  4. Add the plain flour to the onions and butter, stir to combine and cook out for a minute or two over low heat.
  5. Add half the stock to the onions whisk well to avoid lums forming once boiling and thickened add remaining stock.
  6. Gently simmer the soup for 30 minutes or to desired thickness, skimming if necessary.
  7. Add the cream, bring back to the boil, and adjust the seasoning.
  8. Pass the soup through a fine strainer into a clean pan, add the cooked chicken breast, and heat to serving temperature.
  9. Garnish the soup with a drizzle of extra virgin olive oil and fresh parsley.

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