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Creamy Chicken Soup

2.9/5 rating (68 votes)
  • Serves: 4
  • Prep Time: 25 mins
  • Ready in: 15-20 mins
  • Difficulty: Very Easy
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Creamy Chicken Soup

This is my version of Creamy Chicken Soup that uses chicken thighs.


  • 75g unsalted butter
  • 1 large onion, finely chopped
  • 1 medium leek washed well and finely chopped
  • 200g white button mushrooms, washed well sliced
  • 700mls water, roughly
  • 300mls milk
  • 2 chicken oxo cubes
  • Salt and freshly ground black pepper
  • 1 heaped tbsp flour
  • 2 tbsp cold water
  • 2 tbsp cornflour
  • ½ egg white
  • 4 chicken thighs, boned, free of skin, each cut into 4 pieces

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  • Heat the butter and then stew the onions, leek and mushrooms for 10 minutes, then add the water, milk and oxo cubes.
  • Add a dash of pepper and salt and bring to the boil and simmer for 10 minutes.
  • Mix the flour and water together and stir into the cooked onion stock until thickened.
  • Liquidise until you have a fine puree, then place back into a saucepan.
  • Meanwhile mix the cornflour and egg white together, add the chicken thighs and coat well, then drop into simmering water and cook for 5 minutes to cook through, then strain well.
  • Chop the chicken finely and add to the soup along with the single cream.
  • Re heat and season well, serve.

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