Cream of Banana and Chicken Soup

Cream of Banana and Chicken Soup

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Servings: 4
Calories: 442


  • 18 oz frozen chicken giblets
  • 3 pt water
  • 1 tsp salt
  • Mixed root vegetables
  • 2 small onions
  • 2 oz butter
  • 2 tbsp plain flour All purpose
  • 1 cooking apple
  • 2 bananas
  • 4 tbsp double thick cream
  • 2 tsp lemon juice
  • Pinch white pepper
  • 1 tbsp flaked almonds


  • Unwrap giblets and allow to thaw, then wash them and bring to the boil in the water. Skim off scum as it forms.
  • Add the salt and vegetables and simmer for 1 hour.
  • Strain the stock and take any meat off the bone.
  • Peel and chop onions, then fry in butter until transparent. Sprinkle with flour, continue to fry a little longer, then stir in stock gradually. Add meat. Simmer gently for 10 minutes longer.
  • Peel and finely grate the apple. Peel the bananas, mash one of them and mix into the soup together with the cream and grated apple.
  • Season to taste with lemon juice, and pepper, serve garnished with sliced banana and toasted almond flakes.
Calories: 442 kcal
Carbohydrates: 30 g
Protein: 26 g
Fat: 25g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 352 mg
Sodium: 808 mg
Potassium: 669 mg
Fiber: 4 g
Sugar: 14 g
Vitamin A: 12875 IU
Vitamin C: 29 mg
Calcium: 63 mg
Iron: 7 mg
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