Cream of Chicken Soup

23 September 2014

Cream of Chicken Soup

Cream of Chicken Soup

23 September 2014
Prep Time
15 min
Cook Time
1 hr 15 min
Serves
4-6 Person
Type
Cuisine
Origin

Who doesn’t love cream of chicken soup? But did you know there is no cream in cream of chicken soup? I used to find it scary to even try, but I can proudly say now I have conquered it. Second attempt, few hiccups but the end result was perfect. I realise cooking requires the knowledge of lots little tips and tricks which can make life smoother, in terms of cooking a dish. For example if you don’t know that if you are not careful, the flour will coagulate and ruin your perfectly delicious stock. For me soup is like a mother’s delicate touch, and warmth when you are sick. There is nothing more comforting than that. Especially a creme of chicken soup has to be the mother of all soups.

Utensil/ Appliance

A large saucepan

Ingredients

  • Chicken carcass: 1 (when you buy a chicken ask your butcher to make it boneless and give you the bones as well, which you use for the stock)
  • Onion: 1 quartered
  • Bouquet garni: 1 (it’s made with a bunch of aromatic herbs, click on the link to find out how to make it, it’s very simple) I have used celery & parsley.
  • Chicken stock: 1 ltr
  • Cooked chicken: 125g diced (I usually dice and sauté in the non-stick with a little oil for a couple of minutes.)
  • Milk: 300 ml
  • Plain flour: 50g
  • Water: 2 tbsp
  • Lemon juice: 1 tbsp
  • Grated nutmeg: 1/4 tbsp
  • Crouton, parsley and grated nutmeg to garnish.
  • Salt & pepper to taste

Method

Put the stock, chicken carcass, onion and bouquet garni in the saucepan and simmer for 1 hour. Strain and put it back in the saucepan. Add the chicken and the milk to the stock. Prepare the flour mixture to resemble a thin liquid, add some stock to it if required, then slowly add it to the stock stirring constantly. Make sure the flour mixture does not turn into dough, it should blend in to the stock very smoothly. Bring to boil and then lower the heat and cook in simmer for 10 minutes. Season the soup with lemon juice, nutmeg and salt & pepper. Serve hot garnished with croutons, parsley and nutmeg.