Creamy Chicken and Vegetable Soup (Regional Twist)
50% автентично · Bulgarian-inspired
A richer, creamier variation of the classic chicken soup, incorporating a touch of cream and different herbs for a more decadent flavor profile. This version is less traditional but offers a comforting, hearty meal.
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Съставки
- Chicken thighs400g
- Chicken broth1 liter
- Heavy cream100ml
- Carrots1 medium
- Celery stalks1
- Onion1/2 medium
- Garlic cloves1
- Frozen peas50g
- Corn kernels50g
- Fresh parsley2 tbsp, chopped
- Butter1 tbsp
- All-purpose flour1 tbsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Boil chicken thighs in water with salt until cooked through. Remove chicken, reserve broth. Shred or dice the chicken meat.
- 2
Finely dice the onion, carrots, and celery. Mince the garlic.
- 3
In a large pot, melt butter over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- 4
Add minced garlic and cook for another minute until fragrant.
- 5
Sprinkle flour over the vegetables and stir for 1 minute to form a roux.
- 6
Gradually whisk in the reserved chicken broth and the chicken broth, ensuring no lumps form. Bring to a simmer.
- 7
Add the shredded chicken, frozen peas, and corn kernels. Simmer for 10-15 minutes until vegetables are tender and soup has thickened.
- 8
Stir in the heavy cream and chopped fresh parsley. Heat through gently, do not boil.
- 9
Season with salt and black pepper to taste. Serve hot.
