Chicken Soup with Corn Grits and Cream
by Editorial Staff
Chicken soup with corn grits and cream turns out to be very tasty, rich, with a delicate creamy taste. Cooking is quite simple and quick, especially if you prepare chicken broth in advance.
Ingredients
- Chicken – 1 kg
- Corn groats – 200 g
- Cream 10% – 200 ml
- Potatoes – 400 g
- Carrots – 150 g
- Fresh greens – 50 g
- Salt – 0.25 teaspoon
- Ground black pepper – 0.25 teaspoon
- Bay leaf – 1-2 pcs.
- Peppercorns (mixture of peppers) – 8-10 pcs.
- Water – 2-2.5 l
Directions
- Prepare all ingredients. To prepare the broth, instead of the whole chicken, you can take any part of it.
- Rinse the chicken well and cut into portions. The skin can be removed if desired.
- Place the chicken parts in a 3.5-4 liter saucepan and cover with cold water. Place a saucepan on the fire and bring water to a boil. Cook for 2-3 minutes over medium heat.
- After a while, discard the chicken in a colander and drain the broth into the sink. You can skip this step, but in this case, be sure to carefully remove the foam immediately after boiling.
- Rinse the chicken meat, return to the pan, and cover with clean water, add the bay leaf and the peppercorn mixture. Bring to a boil and cook the chicken for 50-60 minutes, until tender. Make a small fire so that the water doesn’t boil too much. If the chicken is homemade, the cooking time can take up to 1.5 hours.
- Peel carrots and potatoes. Cut the carrots into thin slices. Cut the potatoes into cubes.
- When the chicken is done, remove it to a separate bowl and cool slightly. Add potatoes and carrots to the boiling broth.
- Rinse the corn grits. Add to the pot, following the potatoes and carrots. Stir, bring to a boil, and cook for 20-25 minutes, until cereals and vegetables are tender.
- Separate the chicken meat from the bones. I leave the wings intact, remove the skin.
- When all the ingredients in the soup are done, add the chicken and cream. Stir and bring to a boil. Cook for 3-4 minutes over low heat.
- Rinse greens and chop finely. Add chopped herbs to the soup, add salt and black pepper. Stir, bring to a boil, and simmer for 1 minute. Turn off the heat, cover the pot with a lid, and let the soup steep for 10-15 minutes.
- Chicken soup with corn grits and cream is ready.
Serve soup with sour cream and herbs if desired.
Bon Appetit!
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