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

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
31 comments
Read more

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

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more