Cream of chicken soup

(3 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Cream of chicken soup
Cream of chicken soup
  • Serves: 4

  • Total time:

  • Skill level: Easy peasy

Cream of chicken soup is comfort food at its best and the ultimate cure for when you need warming up on a cold day, are feeling a bit under the weather or you are craving some hearty homemade food. It's so easy to make and so tasty that this dish will quickly become a family favourite. It's great to make on one of those days when you don't fancy spending hours in the kitchen, and it will leave you feeling really satisfied and happy afterwards!


  • ½tbsp oil
  • 500g skinless boneless chicken thighs
  • 1 small onion, roughly chopped
  • 350g potatoes, peeled and roughly chopped
  • 350g cauliflower, roughly chopped
  • 1 sprig thyme
  • 1 litre chicken stock
  • 75ml whipping cream
  • 175ml milk
For the topping:
  • 150g cauliflower florets, sliced to ¾-1cm thick
  • 40g Parmesan, finely grated
  • 1tbsp breadcrumbs
  • 40g pancetta slices


  1. Heat the oil in a pan and lightly brown the chicken on both sides; set aside. Add the onion, potato and cauliflower to the pan. Turn down the heat and mix well. Cover and leave to sweat for 10 mins.

  2. Add the thyme, stock and chicken to the pan. Bring to the boil, then simmer for 12 mins or until the vegetables are tender and the chicken cooked through. Remove the chicken from the pan, then blitz the soup with a stick blender and season well. Shred the chicken and add the meat back to the pan along with the cream and milk, and heat through.

  3. Put the cauliflower florets in a bowl with a little water, cover with clingfilm and microwave for 2 mins or until cooked through. Heat the grill to high, spread the florets over a baking tray lined with foil, sprinkle each piece with Parmesan and breadcrumbs, and top with pancetta. Grill until browned, then sprinkle over the soup.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 421(kcal)
  • Fat 18.0g
  • Saturates 9.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(3 ratings)

Your comments

comments powered by Disqus

FREE Newsletter