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Chicken Soup (creamy)

Submitted by sam from worthing 11 June 2009



1.2 Litre Chicken Stock,450-475g left over cooked chicken skinned and chopped/shredded),2 medium onions finely diced,3 sticks of celery de-stringed and chopped finely,2 large (3 medium) carrots peeled and finely diced,65g butter,55g plain flour,1 tbsp parsley,3 sprigs thyme,S & P,2 tbsps double cream (optional),2 tbsp sherry (optional)


melt the butter in a big pan, add the onions,celery and carrots and fry until softened, but not coloured.

add the flour and stir and cook for 2 mins. then add the stock, bring to the boil, then reduce to a simmer. You may get scum if you do skim it off, add the herbs and season, simmer 10 mins, or until the vegetables are nice and tender.

add the chicken and stir gently to warmt he chicken through, remove the thyme, add the cream and sherry (if using) and stir well.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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