Fine Cream Of Chicken Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, (soup chicken)
- 1 large carrot (s), (cleaned, roughly diced)
- 1 onion (s), (peeled, roughly diced)
- 100 g celery, (peeled, rouhly diced)
- 2 liters water
- 1 teaspoon salt
- 1 tablespoon butter
- 3 tablespoon flour
- 150 ml milk
- 0.5 teaspoon ½ nutmeg
- 0.5 teaspoon ½ salt
- 150 g asparaus, (peeled, cut into approx. 2 cm pieces)
- 100 g peas, (frozen product)
- 1 small carrot (s), (cleaned, very finely diced)
- 4 tablespoon heavy cream
- 2 slices white bread, (diced)
- 1 tablespoon butter
- 1 tablespoon parsley, (finely chopped)
Print Recipe
Pin Recipe Instructions
- Put the water, salt, soup chicken and coarsely chopped vegetables in a large saucepan and bring to a boil. Cook the chicken in a closed saucepan over moderate heat. After 2 hours, check whether the meat is soft, and increase the cooking time if necessary.
- When the meat is tender, remove the chicken from the broth and pour the broth through a sieve into another saucepan or bowl.
- Heat the butter in the soup pot, add the flour while stirring and stir with the milk until smooth. Gradually add the chicken broth. Keep a few spoons of chicken stock!
- Season with salt and nutmeg. Cover and simmer over a low heat for 20 minutes.
- In the meantime, loosen the chicken from the bones. The skin is not used. Dice the breast meat and set aside. Put all the remaining meat in a bowl, add the rest of the stock and chop finely with the hand blender.
- Cook the asparagus pieces, peas and diced carrots in a saucepan in a little salted water.
- After 20 minutes of cooking, the minced meat is stirred into the soup. Let simmer for another 5 minutes.
- Add the diced breast meat and the cooked vegetables to the soup. Season again with salt and nutmeg. Stir the cream into the no longer boiling soup.
- Melt the butter in a pan, toast the bread cubes in it and mix with the parsley. Serve separately with the soup.
- If the soup is served as a starter, the specified amount is sufficient for 8-10 people.
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