EgyptianEgyptian Cream of Chicken Soup
Chicken breast poached in stock, diced and stirred into a creamy soup of butter, flour, milk and stock with sliced mushrooms, finished with cream and a little nutmeg.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Chicken
20 minutesLow heatPoach the chicken breast in the chicken stock with the cardamom over low heat for 15 to 18 minutes. Lift it out, cut it into 1 cm cubes and keep the stock hot.
Success cueThe chicken is white all the way through.
Watch outChicken must reach 74°C in the thickest part.
- 02
Roux
6 minutesMedium heatMelt the butter in a pot and cook the sliced mushrooms for 4 minutes. Add the flour and stir for 2 minutes without letting it brown.
Success cueA pale paste coating the mushrooms.
- 03
Thickening
10 minutesGentle simmerPour in the hot stock a little at a time, whisking, then the milk, and simmer for 8 minutes, whisking often, until it thickens.
Success cueSmooth and thick enough to coat a spoon.
- 04
Finishing
3 minutesLow heatAdd the diced chicken, the cream, salt, black pepper and nutmeg and heat for 3 minutes without boiling.
Success cueA creamy ivory soup with small cubes of chicken.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Poaching the chicken in the stock you use for the soup puts its flavor back into the pot.
- • Add the hot stock slowly while whisking; that is what keeps the soup smooth.
- • Do not let it boil after the cream goes in.
Common mistakes
- • Adding cold milk all at once, which makes lumps.
- • Boiling the soup after the cream, so it separates.
- • Browning the flour, which turns the soup beige.
Substitutions
- • Instead of heavy cream: the same amount of milk, for a lighter soup
- • Instead of mushrooms: sweet corn kernels
- • Instead of flour: 25 g cornstarch dissolved in cold milk, for a gluten-free soup
Serving ideasServe hot with toasted bread cubes at the start of iftar.
Potential allergens
Milk, Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Why is my soup lumpy?
The stock went in too fast or cold. Add it hot, a little at a time while whisking, or blend the soup for a few seconds.
Can I use leftover cooked chicken?
Yes. Dice it and add it in the last step; heat until the soup is steaming.
Can I freeze it?
Cream soups can separate after freezing. Keep it in the fridge for up to 2 days instead and reheat gently.
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