Creamy Chicken Soup Recipe
This Creamy Chicken Soup recipe is one of my favourite lunchtime choices. It is extremely rich, and might not be not the best choice if you’re on a diet, but it tastes fantastic. I love the classic combination of flavours, making this delicious soup a popular feature in our house. We always have this with a chunk of crusty bread or some home-made rolls.
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Now, some soups take time, bubbling away on the hob until all the flavours have worked together. But, this creamy chicken soup recipe is great when you don’t have much time. You could even cook the chicken breasts in advance, so they’re ready for when you need them. If you do this, just make sure that the soup gets eaten in one sitting as you don’t want to re-heat the chicken more than once. If your budget allows, I recommend using free-range organic chicken. This gives the best flavour, and isn’t pumped full of water to increase the weight. For the stock, I use Kallo organic chicken stock cubes, which give a lovely flavour to the soup, and don’t contain any surprising ingredients that can be found in other brands.
Top Tip: A flameproof casserole is one of the most useful items in your kitchen if you’re cooking for a big family. I love using this Stellar casserole. Personally, I find this better than a cast iron one as it’s lighter, and can go in the dishwasher.
Creamy Chicken and Tarragon Soup
Course: Recipes for More than Four, SoupCuisine: French6
servings15
minutes1
hour5
minutes1
hour20
minutesRich, creamy soup with classic chicken and tarragon flavourings.
Ingredients (allergens in bold)
3 raw chicken breasts
50 g salted butter
2 onions, halved and sliced
4 tbsp plain flour
1700 ml chicken stock
1 tbsp dried tarragon
zest and juice of 1 lemon
300 ml double cream
salt and pepper
Directions
- Heat the oven to 190℃/Fan 170℃/375ºF/Gas Mark 5. Place the chicken breasts on a baking tray, making sure they’re not touching, and cook for 35 minutes. Allow to cool slightly while you make a start on the soup.
- Melt the butter in a large saucepan or flameproof casserole over a low heat. Add the onions and stir well. Cover and cook, still on a low heat, for 5 minutes. Shake the pan occasionally. This is called ‘sweating’ the onions.
- Add the flour. Cook for 1 minute, stirring constantly.
- Add the chicken stock, tarragon, lemon zest and juice. Add salt and pepper to taste. Bring to the boil, cover and simmer on a low heat for 10 minutes.
- Meanwhile, cut the cooled chicken into bite-sized pieces.
- Stir the chicken into the soup. Simmer, uncovered, for 10 minutes.
- Stir in the double cream and heat gently for 2 minutes.
- Serve with fresh bread or rolls.
Notes
- Creamy Chicken Soup was adapted from a recipe in ‘The Women’s Institute comfort food‘ – published by Simon & Schuster UK Ltd
- All links to specific products are items that I use at home and recommend.
Why not try my Spaghetti Bolognese recipe? It’s perfect for up a quick meal when you’ve got hungry tummies to fill.
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