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Creamy chicken soup

Serves: 4 people
Prep time:



  • 2 tbs olive oil 
  • 1 brown onion, halved, finely diced 
  • 1 large carrot, peeled, finely diced 
  • 1 celery stick, trimmed, washed, finely diced 
  • 2 large garlic cloves, finely chopped 
  • 1 tbs thyme leaves, chopped 
  • 700 g chicken thigh fillets, excess fat removed, cut into 2cm dice 
  • 2 tbs plain flour 
  • 300 g potato, peeled, cut into 1cm dice 
  • 1 L (4 cups) Campbell’s Real Stock - Chicken 
  • 1⁄4 cup parsley, finely chopped 
  • 1/3 cup thickened cream 


  1. Heat oil in a large saucepan over medium-high heat, add onion, carrot, celery, garlic and thyme, cook stirring occasionally for 5 minutes, or until onion is soft.
  2. Add chicken, cook for 5 minutes, or until white. Add flour and cook for 2 minutes, stirring constantly.
  3. Add potatoes and Campbell’s Real Stock, bring to a boil, reduce heat and simmer for 10 minutes or until potatoes are tender.
  4. Add parsley and cream, and simmer for a further 2 minutes or until heated through.