Creamy Chicken Soup

clock 10 minutes + 40 minutes bowl Serves 4


  • Salt, to season
  • 4 skinless chicken thigh fillets, cut into chunks
  • 3 cups milk
  • 2 potatoes, peeled, chopped
  • 1 leek, sliced
  • 40g butter
  • 2 Tbsp plain flour
  • 1 tsp of chicken stock powder
  • 1/3 cup cream
  • Fried shallots, to serve
  • Crusty bread, to serve
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  • 1. Fill a medium saucepan halfway with water and season with salt. Place on a high heat and bring to the boil. Add chicken and cover. Reduce heat to low and simmer for 4-5 minutes. Remove from the heat. Set chicken aside in liquid for 10-15 minutes, or until cooked through.

  • 2. In a seperate large saucepan, combine milk, potatoes and leek. Season to taste. Place saucepan on a high heat and bring to the boil. Reduce heat to low and simmer for 15-20 minutes, or until potatoes are tender. Drain leek and potatoes, reserving the milk.

  • 3. In a medium saucepan, melt the butter on a medium heat. Add flour and cook, stirring, for 2-3 minutes, or until golden. Remove from the heat. Gradually add the reserved milk, stirring until smooth. Return saucepan to the heat and cook, stirring constantly, until mixture boils and thickens. Simmer for 3 minutes.

  • 4. Drain chicken, reserving 2 cups of the liquid. Add the reserved liquid, stock powder and vegetables to the sauce. Bring to the boil.

  • 5. Using a hand blender, puree until smooth. Add cream, and stir through. Reheat gently and season to taste.

  • 6. Slice chicken, and add half to the soup, stirring to combine. Serve soup topped with remaining chicken slices, shallots, and bread on the side.

  • Fresh Tip: Brushed potatoes should last for up to one month, whereas washed potatoes should be eaten within 10 days.


  • • Energy 1900Kj • Protein 29g • Total Fat 27g • Saturated Fat 16g • Carbohydrates 22g • Sugars 11g • Sodium 853mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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