Today we present a recipe for a delightful chicken soup with cream. This dish harmoniously combines rich chicken broth, juicy chicken meat, as well as aromatic vegetables and spices, creating the perfect flavor.
Ingredients
Broth:
water - 2 l
chicken thighs - 3 pcs.
onion - 1 pc.
carrot - 1/3 pc.
allspice - 5-6 berries
salt - 0.5 tsp.
Soup:
onion - 1 pc.
carrot - 2/3 pc.
mushrooms (champignons) - 100 g
zucchini - 100 g
potato - 350 g
processed cheese - 3 pcs. (90 g each)
salt - to taste
black pepper - to taste
dried garlic - 1 tsp.
broth
Cooking Method:
1. Let’s start with making the broth. Place the chicken thighs in cold water, add almost half of a large carrot, a small onion, and a few allspice berries. Bring to a boil, skim off the foam, and cook the broth until the meat is done. Add salt closer to the end of cooking to make the broth richer and deeper in flavor.
2. Remove the vegetables and meat from the broth and prepare the other ingredients. We will need zucchini, carrot, onion, 1-2 champignons, and potato. Cut everything into small cubes, and the potato into strips.
3. In a pot, pour a little vegetable oil, add the onion, and sauté it for 1 minute. Then add the carrot, stir, and sauté for another couple of minutes.
4. Add the potato and sauté for another 3 minutes. Next, add the zucchini and mushrooms, stir, cover with a lid, and simmer for 5-7 minutes. Then add the spices: salt to taste, 1 tsp. of dried garlic, and black pepper also to taste.
5. Pour the previously cooked broth into the pot and add the chicken meat cut into small pieces — these are the same thighs we used to make the broth.
6. Now let’s move on to the processed cheese. Cut it into pieces so that it melts faster. Stir, cook for 2-3 minutes, and the soup is ready.
Despite its simplicity, the chicken soup turns out to be very tasty, with a pleasant creamy note, aromatic and rich. It can be served with fresh herbs or crispy croutons.
Source: mediasole
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