Skip to main content
logo
Food Advertising by

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
  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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.






Hawaiian Biscuits  ~  夏威夷饼
Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…