Chicken soup with lentils and cream
6 servings
89 minutes
Chicken soup with lentils and cream is a harmony of flavors and textures that warms the soul on cool days. Its history roots in European culinary traditions, where tender chicken meat combines with nutritious lentils to create a rich and nourishing broth. Bay leaves and vegetables add depth to the aroma, while cream brings softness and velvety taste. This soup is perfect for cozy family dinners, providing comfort and warmth. Serving with herbs enhances freshness and makes the dish aesthetically appealing. Due to its simplicity in preparation and richness in nutrients, it becomes an excellent choice for balanced nutrition.
1
Prepare the products, wash the chicken and vegetables.
- Chicken thighs: 4 pieces
- Potato: 3 pieces
- Onion: 1 piece
- Carrot: 1 piece
2
Put the chicken to boil (it will be ready in about 35-40 minutes).
- Water: 3 l
3
Remove the foam from the boiling broth and let it simmer on low heat.
4
Add salt to the broth.
- Salt: to taste
5
While the chicken is boiling, add chopped carrots to the broth.
- Carrot: 1 piece
6
Add 2 bay leaves.
- Bay leaf: 2 pieces
7
When the chicken is cooked, remove it from the broth, break it into small pieces on a plate, and remove the bones and skin.
- Chicken thighs: 4 pieces
8
Return the chopped chicken to the broth.
- Chicken thighs: 4 pieces
9
Chop the onion finely and add it to the pot.
- Onion: 1 piece
10
Chop the potatoes finely and add them to the pot with the broth.
- Potato: 3 pieces
11
Add lentils there as well.
- Lentils: 1 glass
12
Mix everything well and leave to cook.
13
Once the vegetables and lentils are ready, pour cream into the pot.
- Cream: 100 g
14
Mix everything, bring to a boil, and remove from heat: the soup is ready.
15
Serve in portions, garnish with greens, and present at the table.
- Fresh herbs: to taste
