/ Recipe Cream chicken soup

Recipe Cream chicken soup

  • Chicken broth - 3 liters
  • Carrot - 1 piece
  • Celery (stem) - 1 piece
  • Bulb - 1 piece
  • Carnation - 4 pieces
  • Butter - 1/4 cup
  • Flour - 1/4 Cups
  • Cream fatty - 1 glass
  • Fresh green - 6 teaspoons (rosemary, thyme, parsley)
  • Chicken meat boiled - 250 Grams
  • Salt, pepper - - To taste
  • Noodles - 50 Grams

Clean the vegetables. Put the vegetables (carrots, onions, celery and cloves) in a saucepan, pour chicken broth. Bring to a boil, then reduce the fire to a minimum, cover with a lid and cook for 2 hours. For two hours, the vegetables should be completely boiled, become soft. Add the boiled vegetables to the bowl of the blender. Pour into the bowl of the blender about 300 ml of broth, which cooked vegetables. Grind to homogeneity. We put it aside. In a saucepan, melt the butter. Add the flour. Fast stirring, fry the flour in oil for about 30 seconds. Pour into the pan broth and puree vegetable mixture from the blender. Stir and bring to a boil over medium heat. Add cream, salt and pepper. Stir, then bring to a boil again. In the boiling soup we add noodles ... chopped chicken meat ... and greens. We cook until noodles are ready, then remove from heat. Let the soup stand under the lid for another 10-15 minutes. We serve hot. Bon Appetit! ;)

Servings: 8

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