Creamy chicken soup

Lately we have been ignoring the old fashon soup meal at Vessy’s kitchen.
There are so many interesting international meals I could cook and taste, that I rarely think of a good simple soup for dinner.
Nevertheless, chicken soup is one of my favorite meals, and it brings back memories of childhood, winter games, Christmas time and the warmth of my family home – my forthress.
In my soup I mixed sweet carrots, potatoes, chicken meat, cream and fresh thyme.
Do not hesitate to add your favorite vegetables to the recipe, skip the cream if you would prefer, or add more if you would like it creamier.
 Chicken soup (1 of 1)

6 chicken drumsticks
3-4 potatoes, cut into small pieces
5-6 medium carrots, cut into small pieces
1 onion, cut into small pieces
5-6 garlic cloves, cut into small pieces
300 grams sour cream
3-4 table spoons olice oil
2 tea spoons fresh thyme
Salt and pepper
1 tea spoon chili powder
3 table spoons parsley, cut into small pieces

Chicken soup (1 of 1)-4 Chicken soup (1 of 1)-3

Boil the chicken drumsticks in a large saucepan with salted water until they are cooked all the way through.
Transfer the boiling water from the chicken in a large bowl. Unbone the chicken drumsticks.
In the same saucepan, heat the olive oil.
Add the onions and garlic and cook for a few minutes.
Add the potatoes and carrots and cook for 8-10 minutes, while stirring frequently.
Add salt, pepper, chili and thyme.
Add the saved water and continue cooking the vegetables for another 20-30 minutes until they are wll done!
Turn off the heat.

Add the sour cream, and using a hand blender, blend the soup until your favorite texture – more or less.
Add the chicken pieces and parsley and mix well.

Chicken soup (1 of 1)-2

Serve hot!

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