Thank you to Lawrence my wonderful Godson for my beautiful Soup Cup for my Godmother's Day present. I love it! 💗
Soup weather is what it is at the moment. I tend to make a pot of soup at least once a week. What we don't eat I take to work for lunch.
I have always loved the tinned variety of cream of chicken soup and wondered if I could make one that would rival or better the tinned variety.
This one went down well with Scott who is not a huge soup person (unless its Tomato soup then he is all over it).
I used the left overs from a roasted chicken with this, you could use a BBQ chicken from the shop or poach some chicken for this, if your going to poach it use the chicken stock from this recipe make it do double duty and you will get more flavour.
1 medium potato, peeled and diced
1 large carrot, peeled and diced
1 leek, quartered and sliced
2 - 3 cups chicken meat, shredded
50 gm butter
1/4 cup plain flour
1 cup milk
1/2 cup cream
2-3 cups chicken stock
Salt and pepper
Dice your carrot and potato to as small as you like, the smaller the quicker this cooks.
Make sure you wash your leek when chopped.
Melt the butter in your pot and saute the veg for about 5 minutes, remember to stir or the veg will stick. Add your salt and pepper.
Add the flour and stir through, cook for 5 minutes constantly stirring to prevent the flour burning.
Add the milk and cream and stir until the flour is all combined and no lumps. Add one cup of the stock and bring to a simmer. Cook on a low simmer for 15 to 20 minutes or until the veg are cooked.
Add the cooked chicken to the soup.
At this stage you add more stock to the pot to thin the soup down to your desired consistency. Heat for a further 10 minutes to ensure the chicken is heated through. Remember to taste and adjust your seasoning.