Creamy Chicken and Corn Soup / Sup Krim Ayam Jagung


Creamy chicken soup is one of my family’s favorite soup. It goes really well with crunchy homemade garlic bread. I love to make this at home as we can eat as much as we want. Since I have 2 big eaters at home, making creamy chicken soup at home is a lot cheaper than having it at the restaurants.

Things that we don’t like about buying this kind of soup outside are the very small portion, very little chicken, and almost no vegetables inside the bowl. So making one at home is a good option for me. It is also very easy and you can add any ingredients that you like.


I like to make the basic clear soup and then separate the soup into smaller portion. I will add the cream separately until I’m done making the clear soup. This way, if I still have leftover clear soup, I can serve it as breakfast with a bowl of rice.


  1. 1/4 of kampong chicken or farm chicken with bones, chicken feet, and neck
  2. 2 L water
  3. 1/2 large onion, diced
  4. 8 minced garlic
  5. 10 minced spring onion
  6. 3 carrots, diced
  7. corn kernels from 1 sweet corn
  8. a handful of frozen green peasIMG_2902
  9. 2 tsp salt
  10. 3 tbsp cooking oil or olive oil
  11. minced celery for garnish
  12. 40 gr unsalted butter
  13. 40 gr all purpose flour
  14. 200 ml plain milk


  1. How to make the chicken stock:  in a large pot, bring to boil 2 L of water, the turn to low heat. Add 1/4 of the chicken with bones, chicken feet, and neck. Cook until the chicken is tender and water reduced to 1.5 L (for about 2 hours). Turn off the heat and let it cool for another 30 minutes. Strain the stock and set aside in a bowl. Discard the chicken feet and neck. Using hands, separate the chicken meat from the bones and shred into small pieces. Set aside the chicken meat and discard the bones
  2. Heat a pan with 3 tbsp of cooking oil, then add large onion. Stir fry until the donion is fragrant and half cooked
  3. Add minced garlic and minced spring onion, stir fry until fragrant and garlic turn to light brown. Turn off the heat and set aside
  4. Bring homemade chicken stock to boil and add shredded chicken, fried onion, garlic, and spring onion, corn, carrots, and salt. Cook until the carrots and corn are half cooked (when you poke the carrots with a fork, they are soft in the inside but still firm on the outside)
  5. Add sweet peas and cook for another 1 minute
  6. Turn off the heat
  7. Heat a large pan with 40 gr of unsalted butter
  8. When butter is completely melted, add flour. Quickly stir until smoth
  9. Add milk, keep stirring and bring to boil
  10. Add 750 ml of the soup and all the ingredients, stir occasionally and bring to boil (taste and add salt if necessary). If it’s too thick, add the stock from the chicken soup
  11. Turn off the heat and serve with garlic bread (cut white bread into 4 long pieces of bread, add unsalted butter and mash garlic on top of it, and bake in the oven in 180 Celsius degree until golden brown)



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