Creamy chicken soup

Serves: 4
Preparation Time: 15
Cooking Time: 25


2 tbsp olive oil

1 brown onion, halved, finely diced

1 large carrot, peeled, finely diced

1 celery stick, trimmed, washed, finely diced

2 large garlic cloves, finely chopped

1 tbsp thyme leaves, chopped

700 g chicken thigh fillets, excess fat removed, cut into 2cm dice

2 tbsp plain flour

300 g potato, peeled, cut into 1cm dice

1 L (4 cups) Campbell’s Real Stock - Chicken

¼ cup parsley, finely chopped

1/3 cup thickened cream 


1. Heat oil in a large saucepan over medium - high heat, then add onion, carrot, celery, garlic and thyme and cook, stirring occasionally for 5 minutes, or until onion is soft.

2. Add chicken, cook for 5 minutes, or until white. Add flour and cook for 2 minutes, stirring constantly.

3. Add potatoes and Campbell’s Real Stock, bring to a boil, reduce heat and simmer for 10 minutes or until potatoes are tender.

4. Add parsley and cream, and simmer for a further 2 minutes or until heated through. 


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