Nigella's or anyone's cream of chicken soup? I have a question.

[dolally]

why, when i've cooked it, and blended it and strained it...

does it STILL have that minced chicken texture in your mouth?

Have I got to strain it through a sieve so many times that all the chicken ends up in the sieve? In which case what's the bloomin point?

Anyone know what I mean?

i know exactly what you mean. Hopefully someone here can help.

oh good - I thought it was just me!

bump anyone?

ok I know it's a boring question but bumping it again just in case???

anyone?

why does the texture bother you? I just put chicken in the pot in small pieces.

I just blend everything else apart from the chicken and leave them in small chunks like CoteDAzur.

I would cook the chicken a bit more as the more you cook it the more the fibres will break down. But fyi most commercial cream of chicken soup is only made with clear chicken stock so will have no actual meat in it.

sorry, didn't check this for a couple of days.

thanks everyone, will try alternatives like cooking longer or maybe shredding the chicken and adding it after blending.

It was only that I followed Nigella's recipe - she said blend the thing (chicken breast and all) and then push thru a fine sieve. Tried it out on the kids who said it was tasty but texture was strange.

just reporting if anyone's interested:

I made it again -
with more leeks and only one chicken breast and simmered it for about an hour! (Nigella says 10 mins)

then blended it..

much better....dd3 loves it!