Thick chicken soup with cream

Thick chicken soup with cream


1 whole chicken (about 1500-1700 g)
2 medium carrots
2 medium onions
bundle of stalks of parsley (leaves do not need)
10 peas of black pepper
3 liters of water
50 g butter
2 tbsp flour
3 medium potatoes
2-3 small turnips
150 ml double cream (20-33%)
chopped dill for filing


1.The chicken is put in a large pan, breast down. There also send cut in half 1 onion and 1 carrot, parsley stalks and peppercorns.
2.Pour 3 liters of water, put the saucepan on the fire, bring to a boil, reduce the flame almost to low and cook for about an hour.
3.Take out the cooked chicken from broth and let cool so that it can be taken by hand.
4.The broth filter, pour into a small saucepan and place again on the fire. Boil about 10-15 minutes for more depth of flavor.
5.Carrots and onions cut into small cubes.
6.Potatoes and turnip and cut it into cubes with sides about 1-1,5 cm.
7.In a large saucepan melt the butter. Fry onions and carrots for about 5 minutes until the onions become translucent. Add the flour and fry, stirring, for 1 minute.
8.Pour in a pot of hot broth, add the turnip and potatoes. Cook for about 10 minutes until the vegetables are tender.
9.With the cooled chicken remove the meat, bones and skin discarded.
10.When the vegetables are boiled, put in the soup disassembled into pieces of chicken and pour in the cream. Warmed up a couple of minutes.
11.Pour the soup into the plates and sprinkle with chopped dill.Bon appetit!

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