Skip to main content

Creamy Chicken Soup



Serve this delicious creamy chicken soup nice and hot.  It's comfy and tasty yet quick and easy to prepare!




Recipe for Creamy Chicken Soup

    Ingredients
    • 2 chicken leg, skin removed
    • 3 cups water
    • 3 cups chicken stock
    • 3/4 cup thicken cream
    • 1/3 cup plain flour + some soup to mix
    • Freshly ground black pepper
    • Dried mixed herbs
    • Parsley and seasalt to taste
    Method
    1. Marinate the chicken with some seasalt and pepper for an hour.
    2. Bring 3 cups of water to the boil, add in the chicken, cover and simmer till chicken is cooked through.  Remove chicken and let cool. Take out 1/2 cup of the stock to mix with the plain flour to form a paste.
    3. Shred the chicken and set aside.
    4. Add in 3 cups of water into the chicken stock, simmer on medium heat.
    5. Add in a sprinkling of mixed dried herbs and gradually stir in the flour mixture and thicken cream.  Let it simmer for a while.
    6. Toss in the shredded chicken meat, stir and let cook till soup thickens slightly.
    7. Fine tune to desired taste and consistency.
    8. Ladle onto soup bowls, add in some chopped parsley.
    9. Serve immediately.

Labels:

Comments

  1. KimmyNovember 15, 2012 at 4:12 PM

    Hi Cheah, nice soup to serve with toasted bread too. What kind of thick cream are you using? Simple and nice, I'll try.

    ReplyDelete
    Replies
    1. Sokehah cheahNovember 16, 2012 at 2:54 PM

      I can't remember the brand as I made this quite a while back but I bought it from Jusco supermarket.

      Delete
  2. Mich - Piece of CakeNovember 15, 2012 at 4:20 PM

    Looks perfect for a cold and rainy day like today!

    ReplyDelete
  3. lenaNovember 15, 2012 at 9:23 PM

    i'm learning to make more western soups like this, i know i will like this one too!

    ReplyDelete
    Replies
    1. Sokehah cheahNovember 16, 2012 at 2:56 PM

      If you like Western soup, you'll like this one, Lena!

      Delete
  4. ann lowNovember 15, 2012 at 9:42 PM

    Cheah, I love your chicken creamy soup. Looks so delicious :)

    ReplyDelete
  5. Elin ChiaNovember 16, 2012 at 10:06 AM

    Mmmmmm...this sounds good...I am sure better than the can ones:)

    ReplyDelete
  6. Angie's RecipesNovember 16, 2012 at 9:13 PM

    That's a bowl of warmth, comfort and deliciousness!

    ReplyDelete
  7. mui muiNovember 16, 2012 at 9:13 PM

    Cheah,
    I just came form Lena's blog. Was drooling over her pumpkin soup. Now i am drooling over your creamy chicken soup.
    Would like to know can i use culinary cream instead of thicken cream?
    Thanks Cheah:)
    mui..^^

    ReplyDelete
    Replies
    1. Sokehah cheahNovember 17, 2012 at 3:20 PM

      Mui Mui, I'm not so sure. It should be a pouring cream. Culinary cream is a fancy name for heavy cream, that's what I found it from Google. I also googled and found this website. Perhaps you can take a look at it.
      http://www.wikihow.com/Use-Different-Types-of-Cream

      Delete
  8. mui muiNovember 17, 2012 at 4:37 PM

    Cheah,
    Thanks for your advise and information.
    I knew the culinary cream from Anchor dairy products demo. When I saw your creamy chicken soup I thought of that. :)
    Thanks again:)
    mui ..^^

    ReplyDelete
  9. Sonia ~ Nasi Lemak LoverNovember 17, 2012 at 4:43 PM

    what a comfort chicken creamy soup you have here..

    ReplyDelete
  10. AliceNovember 18, 2012 at 10:55 PM

    wow, i would love a bowl of this yummy soup, Cheah
    so comforting
    thks for sharing the recipe :)

    ReplyDelete
  11. ChopinandMysaucepanNovember 20, 2012 at 7:43 PM

    Dear Cheah,

    I love this kind of creamy chicken soup especially with a few fresh dinner bread rolls! One of my favourite comfort foods.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Pumpkin Carrot Cake

I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year.  This cake was an instant hit with my family ....... Try it!
25 comments
Read on for the Recipe

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe