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chick chick soup May 14, 2011

Filed under: baking,chicken — dashingdiva @ 1:52 pm

As an extension to the chick chick pie recipe, making a hearty nourishing cream of chicken soup is very much the same. The only major difference is that I’ve substituted the cream with milk….I’m a slave to my waistline, you see…. so my master says no to cream but feel free to indulge for a richer & more “campbell soup” tasting version.


50g butter (i tried to swap this with olive oil for a less fattening version, DON’T! It didn’t work. Unfortunately, like my waistline, it needs FAT for the thickening effect.)

3 celery stalks, finely chopped

1 leek, sliced thinly (only use the white part)

1/3 cup plain flour

2.5-3 cups chicken stock (just use 1 cube of the knorr chicken stock would do)

150ml cream or milk

1 carrot diced into small cubes/slices

500g roast chicken meat chopped (shortcut hint: use the ready roasted chicken from the supermarkets)

1 sprig of thyme or rosemary (add this in if you have them, if not, don’t worry, it’s not the end of the world. It does add a nice herby zing to the soup)


1. Melt butter in large saucepan on medium flame. Cook carrots, celery & leek until it softens (5-7mins).

2. Add in the Thyme/Rosemary

3. Add flour and cook for 2 mins stirring to make a paste. Gradually stir in stock & milk. Tip: Adjust the amount of stock/milk according to how thick you like your soup.

4. Stir in chicken & mushrooms. Season with salt & pepper.

5. Reduce heat to medium low. Cover n lightly simmer for 5 mins.

6. Serve with crusty bread.

Tip: Store leftovers in the fridge/freezer. It thickens considerably so you can use them to quickly whip up a chick chick pie!


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