Creamy chicken soup is what I associate with good home cooking. Simple ingredients, simple cooking mechanism – but what a delicate, satisfying and delicious soup it turns out!
Put vegetables (carrots, onions, celery and cloves) in a saucepan, pour chicken broth. Bring to a boil, then reduce the heat to a minimum, cover and cook for 2 hours.
In two hours, the vegetables should be completely boiled, become soft.
Put the boiled vegetables in a blender bowl.
Pour about 300 ml of the broth in which the vegetables were cooked into the blender bowl.
Grind until smooth. Set aside.
Melt the butter in a saucepan.
Add flour.
Stir quickly and fry the flour in oil for about 30 seconds.
Pour the broth and puree vegetable mixture from a blender into a saucepan. Stir and bring to a boil over medium heat.
Add cream, salt and pepper. Stir, bring to a boil again.
Add the noodles to the boiling soup …
diced chicken …
and greens. Cook the noodles until tender, then remove from heat. Let the soup brew under the lid for another 10-15 minutes. Serve hot.
Creamy soup with chicken, corn, and rice is a breeze to make, and the taste is extraordinary. The soup according to this recipe turns out to be hearty, with an incredibly rich creamy taste and aroma. Such a first dish is just a find in the cold: it will w...
Creamy tomato chicken tortellini soup for real gourmets. Ingredients Olive oil 1 small onion 3 cloves of garlic, chopped 6 chicken link sausages (I used various garlic and mozzarella), chopped 4 cups chicken stock 800 g diced tomatoes 400 gr tomato sauce ...