Chicken Vegetable Puree Soup
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
I used chicken thighs, but you can use any meat. It can be served with croutons.
Ingredients
- Chicken Thighs - 2 pieces
- Water - 2 qt
- Spices - to taste
- Celery salt - 1 stalk
- Salad Potatoes - 5 pieces
- Wheat Flour - 1 tablespoon
- Carrot - 1 piece
- Orange Bell Peppers - 1 piece
- Onion - 1 head
- Vegetable Oil - 1 tablespoon
- Milk - 4 fl oz
Step by Step guide
Step 1
Pour water over the chicken and boil until foam appears, then remove the foam.
Step 2
Peel and chop the vegetables coarsely, then add them to the broth with the chicken. Cook until the meat is done.
Step 3
While the vegetables and chicken are cooking, sauté the flour in vegetable oil until the mixture is homogeneous and uniform. Add 0.5 cup of broth or milk to the flour. Add spices (I used dried basil, black and red ground pepper, salt). Boil for 10–15 minutes.
Step 4
Check the readiness of the meat; if the chicken is done, remove it from the broth and separate it from the bones.
Step 5
Now let's check the cooking vegetables: they should be slightly overcooked. If they are in a satisfactory state, drain the broth into another pot, while we puree the vegetables.
Step 6
Strain the broth.
Step 7
Add the milk-flour mixture to the vegetable puree. Grind the meat and add it to the pot with the puree. Pour in the broth until the consistency of the soup is to your liking. I prefer a rather thick puree soup, so some broth remains.
Step 8
Stir and simmer on low heat for about 15–20 minutes.
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