Recipe: Cream of Chicken Soup


Dear Offspring,

The most memorable dish from Mom & Dad’s wedding dinner all those years ago was a simple, freshly made cream of chicken soup. People still talk about it!

An easy favorite for a cold night in. I love you. 

Love from Mom

Cream of Chicken Soup

Adapted from Nigella Lawson (‘How to be a Domestic Goddess’)


300ml homemade chicken stock

300ml whole milk

1 bay leaf

1 clove garlic, crushed

1 chicken breast


2 tbsp butter

1 onion, diced

1 tbsp flour

1 tsp salt


1 tbsp butter

5 tbsp heavy cream

1 egg yolk, beaten

Baby chives (optional)


A. Place liquids in a saucepan with bay leaf, garlic and chicken breast. Bring to a boil. Then simmer for 5 minutes. 

B. While (A) is coming to a boil, in a separate saucepan, melt the butter. Add the diced onion and fry until translucent and slightly browned. Add the flour and mix thoroughly. 

Take the bay leaf and cooked chicken breast out of (A). Discard the bay leaf. Pour a little of the liquids into the floury onion mixture (B) and scrape the bottom of the saucepan, releasing the caramelized bits of onion stuck at the bottom. Then pour the rest of the liquids in together with the garlic clove. Season with the salt. Simmer for 5 minutes. 

C. Using an immersion blender, blend the soup until creamy. Add the 1 tbsp of butter in and stir. Simmer for a further 5 minutes. 

Dice the chicken breast. 

Turn the heat to the soup off. Add the heavy cream and egg yolk and stir quickly to mix thoroughly. Taste and add more salt if necessary. 

Garnish with the diced chicken breast and finely chopped baby chives (optional). 



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