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Quick & Easy Creamy Chicken Soup Recipe

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 25MINS

1 tbsp olive oil

1 leek, (white part only) halved and thinly sliced

2 sticks celery, finely chopped

400g chicken thigh fillets, trimmed and finely chopped

1/4 cup plain flour

1L (4 cups) Campbell’s Real Stock Chicken

1/2 cup (125ml) thickened cream

2 tbsp chopped chives

STEP 1 Heat oil in a medium saucepan. Add leek and celery and cook for 2-3 minutes until leek has softened.

STEP 2 Add chicken, stirring for 3-4 minutes until starting to brown. Stir in flour and cook for 1 minute. Gradually add Campbell’s Real Stock. Bring to the boil. Reduce heat to a simmer, cook uncovered for 20 minutes.

STEP 3 Stir through cream. Ladle soup into bowls. Top with chives.