Cream of chicken soup


1 cup shredded deboned chicken meat with skin removed
5 cups water
1 cup fresh cream
4 tbsp butter
1 Bombay onion, finely diced
1 tbsp flour
A good dash of rosemary

Seasoning :

Salt and pepper to taste
2 chicken stock cubes
2 bay leaves


Heat butter in a saucepan until it melts. Add onion and sauté until soft. Add flour and stir briskly for 10 – 20 seconds. Pour in water and add seasoning. Bring to a quick boil. Add chicken and reduce the heat. Simmer over a medium low heat for 15 – 20 minutes.

Stir in cream and add the rosemary. Bring the saucepan away from the heat, then dish out to serve immediately.

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