Chicken White Soup
Updated: Oct 19
A Delicious Recipe for Chicken White Soup
As the cold winter days approach, there’s nothing quite like a warm, hearty bowl of chicken white soup to comfort the soul and nourish the body. This delightful soup is not only packed with essential vitamins and nutrients but is also incredibly flavorful and satisfying. The simplicity of the recipe makes it accessible for cooks of all skill levels, ensuring that everyone can enjoy this delicious dish.
Ingredients
To prepare this delightful chicken white soup, you will need the following ingredients:
- 1 pound of boneless, skinless chicken breast or thighs
- 4 cups of chicken broth (preferably low-sodium)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 large carrots, diced
- 2 stalks of celery, diced
- 1 cup of potatoes, peeled and cubed
- 1 cup of heavy cream or half-and-half for a creamy texture
- 1 teaspoon of dried thyme
- 1 teaspoon of dried parsley
- Salt and pepper to taste
- Optional: 1 cup of frozen peas or corn for added sweetness and color
- Fresh parsley for garnish
Instructions
1. Prepare the Chicken: Start by cutting the chicken into bite-sized pieces. This will help the chicken cook evenly and blend seamlessly with the other ingredients in the soup.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions become translucent and fragrant. This step is crucial as it lays the flavor foundation for the soup.
3. Add the Chicken: Once the onions are ready, add the chicken pieces to the pot. Cook until the chicken is no longer pink, which should take about 5-7 minutes. Stir occasionally to ensure even cooking.
4. Incorporate the Vegetables: Next, add the diced carrots, celery, and potatoes to the pot. Stir to combine all the ingredients, allowing them to cook together for a few minutes. This will enhance the flavors and aromas of the soup.
5. Pour in the Broth: Slowly add the chicken broth to the pot, ensuring all the ingredients are submerged. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20-25 minutes. This will allow the vegetables to soften and the flavors to meld beautifully.
6. Add Cream and Seasonings: After the soup has simmered, stir in the heavy cream or half-and-half, along with the dried thyme and parsley. These herbs will add a wonderful depth of flavor. Season with salt and pepper to taste, adjusting according to your preference.
7. Final Touches: If you are adding frozen peas or corn, stir them in during the last 5 minutes of cooking. This will ensure they are heated through without becoming mushy.
8. **Serve**: Once ready, ladle the soup into bowls and garnish with freshly chopped parsley for a touch of color and freshness. Enjoy this warm, comforting soup with a slice of crusty bread or a simple salad for a complete meal.
Nutritional Benefits
This chicken white soup is not only delicious but also packed with nutrients. The chicken provides a great source of lean protein, essential for muscle repair and overall health. The variety of vegetables contributes vitamins A, C, and K, along with dietary fiber, which is vital for digestive health. The addition of cream adds a rich texture, while also providing calcium and healthy fats.
Conclusion
This chicken white soup is the perfect dish to warm you up on chilly winter days. Its combination of tender chicken, fresh vegetables, and creamy broth creates a comforting and nourishing experience. Easy to prepare, this recipe is sure to become a favorite in your household, providing warmth and satisfaction with every bowl. So gather your ingredients, follow the recipe, and enjoy a delightful meal that is as good for your taste buds as it is for your health.
Ingredients: cup 200 ml, medium, total time: 55 min.
1 egg
1 cube for soup (beef)
2 Tablespoons cornflour
2 Tablespoons sour cream
1/2 cup rice
60 g carrots
150 g chicken fillet
2 Tablespoons oil
dry spice, pepper powder, salt, parsley, weed dill to taste
Preparation:
Cut the meat into very thin cubes to ensure optimal cooking. I recommend asking the butcher to slice it thinly first, as this simplifies the process.
Grate the carrots using a coarse grater.
Sauté the flour in heated oil for 20 seconds, then gradually add 1.5 liters of water. Start by adding a glass while stirring constantly to prevent lumps, then add the remainder. Incorporate the grated carrot and chicken breast.
Once the mixture reaches a boil, continue boiling for an additional 5 minutes. Then, add the rice and beef bouillon cube to the soup. Allow it to simmer until the rice is cooked, approximately 15 minutes.
In a separate bowl, beat the egg with sour cream. Add two tablespoons of hot soup to the mixture, combining and whisking thoroughly.
Return the contents of the bowl to the soup, which has been removed from the heat, to ensure thorough integration, and mix well.
Once everything is well combined, return the pot to the stove for another minute or two. Serve the soup warm.
Buon appetito!
NOTE:
Cover the rest of the soup and keep covered in the refrigerator for up to 3 days.
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