Chicken Soup with Lentils and Cream
⏳ Time
1 hour 29 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
It's very convenient to prepare the other ingredients while the chicken is cooking — peel and chop the vegetables, sort the lentils. If you reduce the amount of broth, you can puree the soup and serve it as a cream soup. This soup is great for children's meals.
Ingredients
- Chicken Thighs - 4 pieces
- Salad Potatoes - 3 pieces
- Onion - 1 piece
- Carrot - 1 piece
- Lentils - 7.1 oz
- Salt - to taste
- Cream - 3.5 oz
- Bay leaf - 2 pieces
- Water - 3 qt
- Herbs - to taste
Step by Step guide
Step 1
Prepare the ingredients, wash the chicken and vegetables.
Step 2
Put the chicken to boil (it will be ready in about 35–40 minutes).
Step 3
Remove the foam from the boiling broth and let it simmer on low heat.
Step 4
Add salt to the broth.
Step 5
While the chicken is cooking, add the chopped carrot to the broth.
Step 6
Add 2 bay leaves.
Step 7
When the chicken is cooked, remove it from the broth, break it into small pieces on a plate, and remove the bones and skin.
Step 8
Return the shredded chicken to the broth.
Step 9
Finely chop the onion and add it to the pot.
Step 10
Finely chop the potatoes and add them to the pot with the broth.
Step 11
Pour in the lentils.
Step 12
Mix everything well and let it cook.
Step 13
As soon as the vegetables and lentils are ready, pour the cream into the pot.
Step 14
Stir everything, bring to a boil, and remove from heat: the soup is ready.
Step 15
Serve in portions, garnish with herbs, and present at the table.
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