Creamy Chicken Soup With Vegetables
Servings: 6 portions
Calories: 313kcal
This delicious and creamy chicken soup with vegetables served with lemon and chilli pepper it’s ideal for cool autumn and winter days.
Print Recipe
Equipment
- 1 Soup Pot
Ingredients
- 1.4 kg whole chicken cut up, without breast
- 4 pcs carrots
- 1 pc parsnip
- ¼ pcs celery root
- 3 pcs celery stalks
- 1 pc onion medium size
- ½ pcs red bell pepper
- 100 g green peas frozen
- 30 ml sunflower oil
- 2 teaspoon sea salt kosher
- ½ teaspoon ground black pepper freshly ground
- 1 teaspoon vegetable mix for soups
- 2 pcs chicken stock cubes
- 1 pc egg yolk free range
- 3 tablespoon sour cream
- 1 pc lemon juice freshly squeezed
- 1 bunch parsley chopped
- 3 l water warm
Instructions
- Cut up the chicken, will use the thighs, drumsticks, wings, chicken's back and breast bone. Bone the pulp and cut the boned pulp into pieces.
- Wash and peel the vegetables, then cut in small cubes, but the onion leave it whole.
- Heat the sunflower oil in the soup pot, in which I put the chicken parts to fry. Season the meat with sea salt, freshly ground black pepper and fry them for about two minutes on medium heat.
- Pour hot water over the meat, add the whole onion, season with the vegetable mix for soups and chicken stock cubes, simmer for thirty minutes. Remove the foam formed above the soup with a spoon.
- Add the diced vegetables and frozen green peas, add a litre of water, season with sea salt and simmer for another forty minutes.
- Put the egg yolk and the sour cream in a bowl or cup and mix them well until you obtain a homogeneous paste.
- Add a few tablespoons of soup to the thickener, stirring to equalize the temperature and pour the thickener into the pot. Add the lemon juice and the chopped parsley.
- Serve hot, with a bit of lemon next to it for an extra sour, more sour cream on top and chilli pepper.
Video
Notes
You can leave all the chicken parts, including the breast, which you also cut into smaller pieces.
Nutrition
Serving: 1grams | Calories: 313kcal | Carbohydrates: 4g | Protein: 22g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 888mg | Potassium: 322mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1283IU | Vitamin C: 22mg | Calcium: 53mg | Iron: 2mg
