Quick & Easy

Cream of chicken with herb and cheese damper

This soup makes a fantastic meal for winter nights.
cream of chicken with herb and cheese damper
3H 5M


Cream of chicken soup
Herb and cheese damper


1.Place the water and stock in large saucepan with chicken, carrot, celery and onion; bring to a boil. Reduce heat; simmer, covered, 1½ hours. Remove chicken from pan; simmer broth, covered, 30 minutes.
2.Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids. Remove and discard chicken skin and bones; shred meat coarsely. Preheat oven to 200°C/180°C fan-forced.
3.Make herb and cheese damper. Heat olive oil in small saucepan; cook onion, stirring, until soft. Cool 5 minutes. Place flour in medium bowl; add onion, cheddar cheese and parsley and chives. Stir in as much of 2⁄3 cup milk required to mix to a soft, sticky dough. Turn dough onto floured surface; knead until smooth. Divide dough into four pieces, shape into rounds. Place on oiled oven tray; sprinkle with parmesan cheese. Bake about 20 minutes or until browned lightly.
4.Melt butter in large saucepan, add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in broth and juice; bring to a boil, stirring. Add cream, reduce heat; simmer, uncovered, about 25 minutes, stirring occasionally. Add chicken; stir soup over medium heat until hot.
5.Serve bowls of soup sprinkled with parsley, accompanied with damper.

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