Recipe

Cream of chicken soup

Lemon juice gives this cream of chicken soup a citrus lift, cutting through the richness of the soup.

  • 3 hrs cooking
  • Serves 4
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Ingredients

Cream of chicken soup
  • 8 cup water
  • 4 cup chicken stock
  • 1.7 kilogram whole chicken
  • 1 carrot, coarsely chopped
  • 1 celery stalk, trimmed, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 45 gram butter
  • 1/3 cup (50g) plain flour
  • 2 tablespoon lemon juice
  • 1/2 cup (125ml) pouring cream
  • 1/4 cup finely chopped fresh flat-leaf parsley

Method

Cream of chicken soup
  • 1
    Place water and stock in large saucepan with chicken, carrot, celery and onion. Bring to the boil. Reduce heat and simmer with lid on for 1½ hours. Remove chicken from pan. Allow broth to simmer with lid on for 30 minutes.
  • 2
    Strain broth through muslin-lined sieve or colander into large heatproof bowl. Set aside vegetable for another use.
  • 3
    Melt butter in a large saucepan. Add flour and stir over heat until mixture thickens and bubbles. Gradually stir in broth and juice. Stir over heat until mixture boils and thickens slightly. Add cream, reduce heat. Simmer without lid for about 25 minutes, stirring occasionally.
  • 4
    Meanwhile, remove and discard skin and bones from chicken; shred meat coarsely. Add chicken to soup and stir over medium heat until hot.
  • 5
    Sprinkle soup with parsley to serve.

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