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It is impossible to find anything that is more reassuring and nutritious than a cup of creamy chicken soup when the leaves are changing colors and the air is becoming brisk. The delicate chicken, a variety of veggies, and a creamy broth that are all included in this hearty and nutritious fall recipe are sure to warm your spirit. We are going to celebrate the season by preparing this delectable soup that is simple to prepare and is guaranteed to become a favorite among the family.
Components:
two tablespoons of spreadable butter
1/2 of a yellow onion, chopped
Two ribs of celery, chopped two carrots, peeled and sliced two carrots
a couple of minced garlic cloves
3 tablespoons of flour that is all-purpose
Peeled and chopped potatoes, two in total
4 teaspoons of chicken broth
6 chicken thighs, stripped of their skin and bones
The florets of broccoli, two cups
Green peas, one cupful
a quarter of a cup of cream
To taste, including salt and pepper
One sprig of thyme (this is optional, but it adds taste).
Advance planning:
To prepare the chicken:
To melt the butter, place it in a big saucepan and set the heat to medium. Season the chicken thighs with salt and pepper before adding them to the dish. For about five to seven minutes on each side, cook until browned on both sides. Put the chicken in a separate bowl after removing it from the saucepan.
To sauté the vegetables, place the chopped onion, sliced celery, and sliced carrots in the same pot. Sauté until the vegetables are tender. It should take around five minutes for the veggies to start becoming more tender. Once the garlic has been minced, add it to the pan and continue to simmer for another minute.
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