The thick chicken soup with cream

The thick chicken soup with cream


1 whole chicken (about 1500-1700 g)
2 medium carrots
2 medium onions
bundle of parsley stems (leaves are not necessary)
10 peas black pepper
3 liters of water
50 g of butter
2 tbsp. l. flour
3 medium potatoes
2-3 small turnips
150 ml whipping cream (20-33%)
chopped dill feeding


1. put the chicken in a large pan breast side down. There also send halved 1 onion, 1 carrot, parsley stalks and peppercorns.
2. Pour 3 liters of water, put the pan on the fire, bring to a boil, reduce the flame to a minimum and practically cook for about an hour.
3. The finished chicken take out of the broth and allowed to cool so that it could take his hands.
4. Broth strain, pour into a saucepan and over a smaller set on fire. Boil for about 10-15 minutes for a greater depth of flavor.
5. Carrots and onions cut into cubes.
6. Potato and turnip cut into cubes with a side of about 1-1.5 cm.
7. In a large saucepan, melt the butter. Fry onion and carrot for about 5 minutes, until the onion is translucent. Add the flour and fry, stirring, for 1 minute.
8. Pour the hot broth into the pan, add the potatoes and turnip. Cook about 10 minutes until the vegetables are tender.
9. remove the cooled chicken meat, bones and skin discarded.
10. When the vegetables are cooked, put in the soup disassembled into pieces and pour the cream of chicken. A couple of minutes to warm up.
11. Pour the soup into bowls and sprinkle with chopped dill.

Bon Appetit!

The thick chicken soup with cream

Responses are currently closed, but you can trackback from your own site.

Comments are closed.

счетчик для сайта