This is a very laissez-faire recipe all round, actually, this recipe is German and usually includes rice… which I have omitted and refined with double cream, making it a cream of chicken soup: it is heavenly.
The German’s have this thing about health or illness (Gesundheit).
We say “Bless You” when someone sneezes and they say “Gesundheit”
German Mummies make chicken soup for their poorly children to make them feel better.
CREAM OF CHICKEN 🐓 SOUP
This is a very laissez-faire recipe all round, actually, this recipe is German and usually includes rice… which I have omitted and refined with double cream, making it a cream of chicken soup: it is heavenly…
4
servings30
minutesIngredients
600 g Boned Chicken Legs (about 5 little ones)
1 Onion
4 Cloves
1 Bay Leaf
50 g Carrot Chopped in Small Pieces
50 g Celery Chopped in Small Pieces
500 ml Strong Chicken Stock (Cube)
300 ml Double Cream
50 ml Dry White Wine
1 tbsp Butter
Salt and Black Pepper
2 tsp Chopped Parsley
1-2 tbsp Healthy Cooking Oil
Method
- I used a pressure cooker to make this with a cooking time of 8 minutes. But you can make it in a large saucepan or slow cooker, amending the cooking time.
- Remove most of the skin off the chicken drumsticks.
- Remove the skin off the onion keeping it intact.
- Spike the onion with the four cloves.
- Fry the chicken on all sides.
- Add the chopped carrot and celery, fry for a few minutes.
- Add the onion, bay leaf, white wine and chicken stock.
- Bring to the boil, close the lid and cook for 8 minutes in the pressure cooker. Or simmer for 30 minutes in a saucepan / 4-5 hours in a slow cooker on high.
- Using a colander, sieve the soup.
- Put the liquid in a saucepan, add the cream and butter and 1/4 tsp liquid sweetener (optional).
- Try it for taste, adding more seasoning if necessary.
- Remove the onion, pull the chicken off the bones. Discard bones and cartilage.
- Add chicken pieces, carrot and celery to the soup.
- Sprinkle with parsley.
Notes
- MACROS SERVES 2-3 5.5g Carbs – 85g Fat – 8.5g Protein
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