Cream of chicken soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

This soup is quick and easy to prepare. It is based on a simple stock made from chicken wings, which can be ready in just 30 minutes. You could abo use the more traditional stock from the Chef’s techniques.


For the eggs

  • 1 leek, roughly chopped
  • 1 small carrot, roughly chopped
  • 1 small onion, roughly chopped


  1. Add the leek, carrot, onion, celery, chicken wings, tarragon, bouquet garni, peppercorns and clove to a large saucepan. Pour in 1.5 litres water to cover and bring to the boil, then turn down the heat and simmer for 30-35 minutes. Skim frequently for a clear finish.
  2. P