Creamy chicken soup

There’s nothing more comforting than a hot bowl of soup on a cold winter’s night. Treat the family to this quick and easy homemade creamy chicken soup.


There’s no better antidote to a cold winter’s night than a comforting bowl of soup. This comforting chicken variety has a lush and creamy consistency, with its flavour further enhanced by crisp fennel shavings. Plus, a creamy chicken soup will do wonders for a cold!


  • 2 tbsp butter
  • 3 leeks, finely sliced
  • 3 garlic cloves, crushed
  • 3 potatoes, peeled and diced
  • 2 cups chicken stock
  • 1 cup cream
  • Salt and white pepper
  • 2 chicken breasts, sliced into thin strips
  • Shaved fennel, to garnish
  • Olive oil, to drizzle


  1. Melt the butter in a casserole dish over a medium heat. Gently fry the leeks until soft and translucent. Add the garlic and cook for 1 minute, then add the potatoes and chicken stock. Simmer for 10-15 minutes.
  2. Once the potatoes are soft, add the cream.
  3. Blend the soup in a blender in batches. Season and heat through.
  4. Poach the chicken strips gently in simmering water until pale and cooked through.
  5. Serve the soup with the poached chicken strips, shaved fennel, a drizzle of olive oil and white pepper to taste.

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