A couple weeks back, my Bible study group was on supper duty and we made a wonderful pot of cream of chicken soup on a cold wintery night. It was really heartwarming that we had such a good response towards it, so much so that I’m scheduled for supper duty again for an event in a couple of weeks. I figured that since I was going to email the recipe off to the few who asked for it, I might as well get a head start and post it up here instead.
Also, if you’re going all out rustic style, you might as well attempt your own chicken stock and croutons, both of which really take up no effort at all. I’m not going to post the stock recipe just yet, merely because its almost midnight on a Sunday, but really the croutons are so easy theres not much of a hard and fast recipe to follow. Simply cut stale white bread into tiny bite-sized pieces, spread them out in a single layer on a lined baking tray, generously spray them in olive oil and then leave them to crisp in a pre-heated oven for 10 minutes. A temperature of around 180C would do the trick. And if you’re feeling particularly excited, try sprinkling a handful of thyme over before baking the croutons. Even garlic infused oil sounds like a tempting venture (:
Cream of Chicken Soup
4 cups of chicken stock
1 1/2 cups of warm water
2 pieces of bone-in chicken maryland pieces
1 large brown onion, sliced into large chunks
2 pieces of celery stalks, roughly chopped
1 leek, washed, trimmed and roughly chopped
50g of butter
1/3 cup of plain flour
1/2 cup of pure cream
1/4 cup of finely chopped flat-leaf parsley leaves
- Combine warm water, chicken stock, chicken pieces, onion, celery and leek in a large saucepan and bring it to a boil. You can choose to sweat the vegetables first before boiling them off, but thats really up to you (: To save on washing dishes, I’ve been lazy and left that bit out.
- Once boiling, reduce the heat to a simmer and leave it there for an hour or so to fully infuse.
- An hour later, remove the chicken pieces and shred it up once it has been cooled. Following that, strain the stock mixture into a large bowl or pot. You don’t need the solids anymore, so you can discard those.
- Melt butter in the now empty pot that you used to boil the stock in. Once the butter has fully melted, add in the flour and keep stirring till its been cooked off.
- Cup by cup, add in the strained stock mixture. In between in addition, make sure the lumps of flour are whisked out completely.
- Once all the stock has been added, stir in the cream. When the soup comes to a boil, stir in the parsley and shredded chicken bits, leaving to simmer for a further 5 or so minutes.
- You are now ready to enjoy a nice warm bowl of comfort. Serve it topped with sprigs of parsley leaves, oven baked croutons and cracked black pepper if you wish (:
Yes, I know, there’s no pretty photo here to entice you to make yourself this lovely pot of wintery goodness, but trust me, its well worth the stab in the dark. Plus, its really not as hard as it seems. Oh, and just in case you were wondering, this ratio of ingredients would make a regular family of four extremely happy.

On a separate note, here’s to a reminder that I’m lacking in Saturday breakfast sessions (: