Classic Cream of Chicken Soup

Charmaine Lu -
  • 1 tbsp oil
  • 2 chopped onions
  • 3 celery stalks, chopped
  • 2 chopped leeks
  • Handful of parsley, chopped
  • 2 crushed garlic cloves
  • 275ml white wine
  • 2 bay leaves
  • 1 litre chicken stock
  • 600g cooked chicken
  • 200ml heavy cream
  • Crusty bread, to serve
  • Heat the oil in a large saucepan and soften the onions, leeks, parsley stalks and celery for 8 mins. Stir in the garlic and cook for 2 mins more. Pour in the wine, simmer for 5 mins, then add the bay leaves, stock, 500ml water and 350g of shredded chicken. Simmer for 30 mins, then remove the bay leaves and chop the remaining chicken.
  • Blitz the soup in a blender until smooth. Tip back into the pan, and stir in the remaining chicken and the cream. Season well, then serve scattered with parsley and with a big hunk of crusty bread - perfect!
1 hr
4 serving