Cream of Chicken Soup #2

cream of chicken soup

Cream of Chicken Soup #2

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Servings: 6
Calories: 485
Prep Time 5 minutes
Cook Time 1 hour 10 minutes


  • 1 chicken carcass
  • 1 onion bouquet garni
  • 2 pints chicken stock
  • 4 oz cooked chicken
  • 1/2 pint milk
  • 2 oz plain flour
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon grated nutmeg
  • salt and pepper
  • 1/4 pint single cream
  • croutons to garnish


  • Simmer the carcass, onion and bouquet garni in the stock for an hour. Strain the liquid, return to the saucepan.
  • Neatly dice the cooked chicken meat. Add the chicken meat and milk to the stock.
  • Blend the flour with the water, then slowly add the mixture to the stock, stirring all the time. Bring to the boil, reduce the heat and simmer gently for 10 minutes. Season the soup with lemon juice, nutmeg, salt and pepper.
  • Stir in the cream, pour the soup into individual soup bowls and garnish with croutons.
Calories: 485 kcal
Carbohydrates: 17 g
Protein: 35 g
Fat: 30g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 140 mg
Sodium: 355 mg
Potassium: 569 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 642 IU
Vitamin C: 5 mg
Calcium: 127 mg
Iron: 4 mg
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