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.

Comments

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

      Delete
  2. Looks perfect for a cold and rainy day like today!

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

    ReplyDelete
    Replies
    1. If you like Western soup, you'll like this one, Lena!

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

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

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

    ReplyDelete
  7. 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. 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. 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. what a comfort chicken creamy soup you have here..

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

    ReplyDelete
  11. 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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set