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Alexey Agafonov
Alexey Agafonov

China Cottage Creamy Chicken Soup Recipe [BETTER]


I just made this soup & it is delicious! Followed the recipe exactly except I was out of Tabasco, so I omitted it. Otherwise I did not change a thing. This is definitely going into my recipe file. Such a great way to use up the last of a roast chicken (and get another meal out of it). I really like your blog!




China Cottage Creamy Chicken Soup Recipe



But actually, the direct translation in Chinese is egg flower soup, because the egg creates large and small swirls in the soup in a flower-like pattern (scroll down to the recipe video below to see that in action).


This restaurant-style egg drop soup recipe is so quick and easy to make that you probably could have made a bowl for yourself in the time it took me to write this post! (Although I have to admit, I am a very slow typist.)


Potage itself refers to thick soups, stews or porridges, which has its origins in the middle ages cuisine of northern France. Despite it being a western-style soup, there is no western recipe for corn potage on the internet. Instead, you would find Japanese corn potage recipes.


This recipe is sort of an extension of my Creamy Cauliflower Soup. Which I initially used as the soup broth for this healthy creamy Vegetable Soup and while tasty, it had a distinct cauliflower flavour which was not what I was after. I was specifically trying to make a super low cal cream of vegetable soup, so I wanted the white soup broth to have a fairly neutral but seasoned flavour.


Nagi you are a genius with this soup base, you can manipulate the liquid to create any type of cream sauce substitute!! I can not thank you enough for this recipe, TOTAL game changer ??????


Definitely worth it! I added 2 seedless poblanos to the broth recipe to give it a smoky burst of flavor. SO GOOD. Not spicy, just flavorful. I also added a dash of pesto and peas at the end to stir in and they offer a bit more texture in the soup. Also, needs way more salt! But overall, great base recipe to work with.


Shepherd's Pie is basically a beefy pot pie with mashed potatoes on top instead of a crust, and mashed potatoes make everything better, don't they? And now that there are so many quick options for mashed potatoes, you can have this one-dish meal ready in 30 minutes (it bakes right in the skillet)! Just brown some ground beef and onion and add a few other pantry staples, including condensed cream of mushroom soup, which becomes a creamy sauce to hold the hearty filling together. Shepherd's Pie is also very easy to customize. Want to try ground turkey or lamb instead of ground beef? Of course! As long as you have the soup for the filling and the mashed potatoes on top, you can't lose!


New favorite alert! This chicken & rice casserole is comfort food at its best! So creamy and it tastes like a million bucks! Chicken, rice, cheese, sour cream, and Ritz crackers. How could this not be good? YUM! I used a rotisserie chicken and this came together in a snap. I love easy weeknight meals like this one!


I made this kind of in a hurry after shopping, being late getting things done for the day, so I had grabbed one of those rotisserie chickens at the market and it worked great. There was a bit of juice in the bottom of the bag that smelled wonderful so I tossed that into the soup as well. If you are going to cook your own chicken, one about 3 1/2 pounds is an average size and will do nicely. If you have a larger one you can save the extra meat for something else like chicken salad if you prefer.


I cooked a turkey for our Christmas Eve lunch, and this recipe was a perfect choice for a lighter supper using leftover turkey instead of chicken. Everyone in my family loved it and said it was delicious! The ricotta mixture on the top is what makes it so special. It was so good, that everyone wanted me to make it again for supper tonight. I know this will be a recipe I will make over and over again. Thank you!!!


This soup was delicious!! Kid approved as well!! I added jalapeños, cheese, sourcream, carrots, celery sticks and ranch, saltines and French bread (for my non keto kiddos) to the table for everyone to add as they pleased. I doubled recipe and was easily able to make in instapot.


How is this a 30 minute recipe If you have to cook the chicken before hand? The whole point of the instant pot is for everything to go in and cook at once. Your ingredient list calls for already cooked shredded chicken which makes no sense to me.


Hi Joe, This recipe was originally made for the Instant pot, where you could brown onions and pre-cook chicken all in the same vessel. Feel free to amend the methods to this recipe as it fits your schedule best. The only step I suggest not skipping is to blend the cheese into the soup with a blender. It creates a creamy, cohesive soup quickly and is worth the extra equipment.


This was really good. I like to make a low carb dish I can take to lunch for the week and this worked out well. I used a cut up a rotisserie chicken. Next time I may use 1 1/2 chickens as I like soups a bit chunkier.


Hi Tiffany, Yes, you can use raw chicken if slow cooking the recipe for a long period of time. You can find slow cooker instructions under the Instant Pot / Presssure Cooker instructions in the recipe card. Enjoy!


In fact, I do by the ladle - in the form of my chicken pot pie soup - one of my absolute favourite soups that I discovered whilst trying to make this pie. I made the filling and found that I couldn't stop eating it (like to the point where there wasn't enough left to fill a pie), so I just dished it up and labelled it soup!


I added about 2 t of cajun seasoning, and next time would add more or replace with italian seasoning. Cooked the crust bottom about 4 minutes more. The 10 by 8inch pie pan...where do I find this mythical beast? After some math computations I used a 9 inch square pan. which leads me to the crust. If you haven't ever worked with store bought puff pastry, which I haven't, you need to roll it out a little. I had to go to other recipes to figure out how that small square would fit on pan. Next time I would cut veggies smaller, add chicken a little later to prevent drying out, and use a 11 by 7 and halve the recipe. I had a LOT of filling left over. I will make again, but with modifications. Also, you of course need to pullout the thyme twigs, but if someone hasn't cooked with fresh thyme before, they may not know.


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