Ultimate Cream Of Chicken Soup From Nourishing Bone Broth

Dr Jess Kitchen

The Natural Doctors:
 This is our ultimate, go-to, comfort recipe. Bone broth is the new name for a traditional chicken stock, so incredibly easy to make and wonderful for your gut and your health. Even better, it is very versatile and can be used in a lot of different ways.

This is one of our favourites, far better than the shop bought alternatives. You haven’t tried proper cream of chicken soup until you’ve done it this way! 

You Will Need:

  • A large saucepan, a whisk, a ladle or large spoon. If doing steamed veg – a pan steamer, if adding mushrooms – a frying pan
  • Bone broth (click this link for recipe) – which can be a frozen into portions and defrosted as needed. We use a large click box full (approx 1L for a family), if 1 person – approx 300ml but you can always top it up with an organic chicken stock cube and some water.
  • Rice flour or gluten free flour (you can use plain flour, we just like to avoid the gluten)
  • 1-2 tablespoons organic butter
  • 1 organic chicken stock cube or stock pot
  • Salt and pepper
  • Cream or full fat milk to taste approx – 1/2 cup (can use coconut milk if dairy free)
  • 2-3 handfuls chopped cooked chicken – any leftovers from the roast chicken which made the bone broth, or cooked breast or thigh if not.
  • Steamed vegetables – Any you like! we use anything from frozen sweetcorn and peas, steamed carrots, broccoli, cauliflower or even some roasted butternut squash leftovers.
  • Mushrooms (optional) (Dr Jess loves Shitake mushrooms fried in butter to make crispy low carb ‘croutons’) or for speed you can add dried porcini mushrooms rehydrated in boiling water.


  • If you are adding vegetables or mushrooms, put them in a steamer or fry in butter separately, at the same time as making the soup below.
  • Make a roux using the flour and butter by melting the butter in the saucepan and then adding 1/4 to 1/2 a cup of flour (depending on the portion size), making it into a thick paste.
  • With the saucepan on a medium heat, add the chicken stock 1 ladle at a time, whisking into the roux (paste) until smooth and all the stock is added.
  • Leave gently simmering to thicken. Crumble in the chicken stock cube or stock pot.
  • If there is not enough liquid, or it is too thick, add some water (if large volume needed then you may want to add an extra half chicken stock cube for flavour.)
  • If the soup goes too thin, mix a couple of tablespoons of flour with water to make a thin paste and add to the soup, whisking gently then bring to the boil until it thickens.
  • Once the consistency is as you like it, add chopped chicken, seasoning and cream or milk with vegetables. If adding mushrooms, sprinkle on top like croutons to serve.
  • Enjoy!