Chicken puree soup with vegetables
4 servings
90 minutes
Chicken cream soup with vegetables is a delicate and aromatic dish deeply rooted in European culinary traditions. Its soft, velvety texture and rich flavor make it an ideal choice for a cozy home dinner. The combination of chicken broth, vegetables, and a light flour dressing gives it a subtle creamy texture, while added spices reveal its multifaceted flavor nuances. This soup not only warms but also nourishes while remaining easy to digest. It is especially good in cool weather when one craves something warm and soothing. Serve it with crispy croutons or fresh bread to highlight its softness and depth of flavor.
1
Pour water over the chicken and boil until foam appears, then remove the formed foam.
- Chicken thighs: 2 pieces
- Water: 2 l
2
We clean and chop the vegetables coarsely, then add them to the chicken broth. Cook until the meat is done.
- Celery: 1 stem
- Potato: 5 piece
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Onion: 1 head
3
While the vegetables and chicken are cooking, we sauté the flour in vegetable oil until the mixture is homogeneous and uniform. We add 0.5 cup of broth or milk to the flour. We throw in spices (I added dried basil, black-red ground peppers, salt). We boil for 10-15 minutes.
- Wheat flour: 1 tablespoon
- Vegetable oil: 1 tablespoon
- Milk: 125 ml
- Spices: to taste
4
We check the meat's readiness; if the chicken is ready, we take it out of the broth and separate it from the bones.
5
Now let's take care of the boiling vegetables: we check their readiness, preferably they should be slightly overcooked. If their condition is satisfactory, we drain the broth into another pot, while we puree the vegetables.
6
We strain the broth.
7
We add a milk-flour mixture to the vegetable puree. We grind the meat and put it in the pot with the puree. We pour in the broth until the soup's consistency satisfies you. I like a rather thick puree soup, so the broth remains.
- Wheat flour: 1 tablespoon
- Milk: 125 ml
- Chicken thighs: 2 pieces
- Water: 2 l
8
Stir and cook on low heat for 15-20 minutes.