Main Course

CREAM OF CHICKEN πŸ“ 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.

The German’s have this thing about health or illness (Gesundheit).

We say β€œBless You” when someone sneezes and they say β€œGesundheit”

German Mummies make chicken soup for their poorly children to make them feel better.

CREAM OF CHICKEN πŸ“ SOUP

CREAM OF CHICKEN πŸ“ 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…

Recipe by Michelle
0 from 0 votes
Course: MainDifficulty: Easy
Servings

4

servings
Total time

30

minutes

Ingredients

  • 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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