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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil the boneless chicken with a pinch of salt and pepper. Shred the boiled chicken pieces and keep aside the chicken stock for further use.
In a pan, add butter and sauté finely chopped onions and garlic until fragrant.
Add refined flour or oats flour and toss for a few seconds on low flame until the raw smell disappears.
Slowly pour in the chicken stock while whisking to avoid lumps. Add the bay leaf and stir continuously.
Add shredded chicken, mixed herbs, and adjust salt and black pepper powder if needed. Let it simmer for 5–7 minutes until thick and creamy.
Add fresh cream, mix gently, and switch off the flame. Serve in a bowl and top with fresh parsley or spring onion and crushed pepper.
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Cook the flour for at least 1 minute to remove the raw taste. This is what gives the soup its classic creamy thickness.
Slowly add the chicken stock while whisking to avoid lumps in the white base.
Cream can split at high heat. Simmer gently and switch off the flame after adding it.
Finish with a small knob of butter. It gives a glossy, café-style finish and smooth mouthfeel.
Can I make this soup dairy-free?
You can skip the fresh cream or use a dairy-free alternative to make it dairy-free.
Can I use other herbs instead of mixed herbs?
Yes, you can use herbs like thyme, rosemary, or oregano as substitutes.
How can I make the soup thicker?
You can add a little more flour or oats flour to thicken the soup.
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