Cream of Chicken Soup is a traditional British recipe for a classic chicken soup cooked in a milk-based sauce thickened with flour. The full recipe is presented here and I hope you enjoy this classic British version of: Cream of Chicken Soup.
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Ingredients:
1l milk
2 tbsp plain flour
2 tbsp vegetable oil
2 tbsp white sugar
400g finely-chopped cooked chicken
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
Method:
Heat the oil in a large saucepan. Gradually stir the flour into the oil and once it forms a smooth paste gradually add the milk. Stir the milk until it thickens then add the sugar, salt, pepper and garlic powder and chicken. Mix well and allow to simmer for 20 minutes over low heat.
If the soup is too thin for your liking mix a few tablespoons of cornflour with a little water and add this to the soup, cooking for 10 minutes further.
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