Chicken Soup Victoria
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, 3 kg each
- 2 small onions
- 1 carrot (s)
- 1 stick celery
- 1 liter chicken broth
- a bit salt
- 80 g butter
- 1 onion (s)
- 2 apples, green
- 2 tablespoon flour
- 1 bay leaves
- 1 tablespoon curry
- 1 tablespoon coriander
- 1 tablespoon turmeric or saffron
- 0.5 teaspoon ½ pepper
- 3 tablespoon sweet cream
Print Recipe
Pin Recipe Instructions
- Gutt the chicken, cut into pieces and place in a saucepan. Cut the onions, carrots and celery stalk into slices and add. Pour in the chicken stock (made from poultry and vegetables), add salt, bring to a boil and cook over a moderate heat for 1 hour.
- Remove the chicken, remove the skin and bones and cut into small pieces. Pour the stock through a sieve, cool and degrease.
- In a second saucepan, heat the butter, the finely chopped onion and the peeled, pitted and sliced. Add apples and fry for 3 minutes. Stir in the flour, mix in all the spices well, add and deglaze with the stock.
- Cover and cook gently for 15 minutes.
- Add the chicken and cream and cook for another 5 minutes.
- Rice or flatbread is served with it.
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