Feed Your Family For £20...In A Hurry! The Cookbook

Cream of Chicken Soup

10DifficultyBeginner

This cream of chicken soup recipe produces a lovely warming soup that is perfect for a winters evening. It is very filling and oh so tasty! You will see from the ingredients list that you need only the smallest amount of chicken and a few other cheap ingredients which makes it perfect for the end of the month when the money is running out but you still have hungry mouths to feed. No one will know how little this cost to make and when served with part baked baguettes to dip no one will be complaining about still being hungry afterwards. I originally came up with some of these recipes as stop gaps for when money was tight which was fine but now they have become staples in our house because they are tasty and the kids love them. Quick, easy, tasty and cheap is my favourite combination of words! There is no need to sacrifice taste when money is tight! A huge pot of this delicious soup will make dinner for us one night with a few portions leftover for lunches later in the week or you can freeze them for another night! Have a go at making this and let us know how you get on in the comments!

ShareTweetSaveShare

Yields8 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 medium potatoes, diced
 1 onion, finely chopped or grated
 400 ml milk
 3 tbsp flour
 3 tbsp butter
 2 tsp garlic
 any scraps of cooked chicken you have
 pepper to season

1

place the potatoes, garlic granules and onions in a pan with the butter over a medium heat to soften. don't let them brown

2

when potatoes are soft, add 3 tbsp flour and stir to coat buttery potatoes.

3

add a little stock, stir (think like making a roux). Add a little milk, then a little stock at a time until milk and stock is all added.

4

bring to boil and simmer for about 20mins

5

blend with a stick blender, or food processor in batches

6

add chicken and blend again (this will make even the smallest amount of chicken go a long way in a soup)

7

season to taste

Category,

Ingredients

 2 medium potatoes, diced
 1 onion, finely chopped or grated
 400 ml milk
 3 tbsp flour
 3 tbsp butter
 2 tsp garlic
 any scraps of cooked chicken you have
 pepper to season

Directions

1

place the potatoes, garlic granules and onions in a pan with the butter over a medium heat to soften. don't let them brown

2

when potatoes are soft, add 3 tbsp flour and stir to coat buttery potatoes.

3

add a little stock, stir (think like making a roux). Add a little milk, then a little stock at a time until milk and stock is all added.

4

bring to boil and simmer for about 20mins

5

blend with a stick blender, or food processor in batches

6

add chicken and blend again (this will make even the smallest amount of chicken go a long way in a soup)

7

season to taste

Cream of Chicken Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.