Creamy Chicken Soup
Cook time: 
Total time: 
Serves: 4
  • 1 Leek
  • 1 Stick of celery, thinly sliced
  • 750ml Chicken stock
  • 1 Bay leaf
  • 200g Potatoes (charlotte)
  • 2 Carrots, sliced in rounds
  • 300g Chicken breast, sliced
  • 100ml Single cream
  • Bunch of parsley
  1. Begin by slicing the leeks in to coins. Using a large saucepan over a medium heat, add a knob of butter then fry the leeks until softened.
  2. Add the celery, chicken stock and bay leaf and bring the pan to a simmer.
  3. Cut the potatoes in to inch chunks and leaving the skin on, add to the pan.
  4. After 8 minutes, the potatoes should be nearly fork tender. Add the carrots and season heavily with black pepper. Turn off the heat.
  5. Once the carrots have been in for 3 minutes, the soup should have cooled to "ouch hot", as in you can just put your finger in the pan without being scalded. This is the perfect temperature to poach the chicken at.
  6. Add the chicken. Leave to poach for 5 minutes.
  7. Remove the bayleaf before adding the cream and chopped parsley. Stir through and check seasoning. Add more pepper and salt if necessary.
The starch in the potatoes should thicken the soup however the starch content of potatoes varies greatly. If you'd prefer it thicker, combine a tablespoon of cornflour with a tablespoon of cold water in a glass to make a paste. Add this to the soup and bring the pan to a simmer.

Serve with a light grating of nutmeg or squeeze of lemon and crusty bread
Recipe by A Life of Geekery at

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