Cream of Chicken Soup


250 gm chicken with bones
3-4 garlic cloves
1 tsp pepper corns
1 small carrot, chopped
2-3 small celery pieces
1 bay leaf
salt to taste
2 cups water
2 tbsp butter
1 1/2 tbsp plain flour
1 cup milk
4 tbsp fresh cream
3/4-1 tsp crushed pepper


  1. Cook the chicken pieces with pepper corns, garlic, chopped carrot, celery pieces, bay leaf and salt adding about 2 cups of water till done.
  2. Switch off the flame and remove the chicken from the stock and keep it aside to cool. Then shred the chicken pieces and keep it aside.
  3. Heat butter in a pan and add the chicken stock and plain flour and mix well at low flame without any lumps.
  4. Add shredded chicken into this and mix well for 1-2 minutes.
  5. Switch off the flame and let it cool down and then blend well using a blender until smooth (remove bay leaf while blending ).
  6. Transfer this to a pan and add milk and stir continuously for 2-3 minutes.
  7. Then add fresh cream and mix well.
  8. Add crushed pepper and mix well. Adjust salt and remove from the flame.
  9. Serve hot in serving bowls garnished with some celery or shredded carrot or fresh cream…

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