Birgit’s kitchen · Soup kitchen
Creamy chicken soup.
Tender chicken, colourful vegetables and a creamy broth. A spoonful of childhood comfort, perfect for cooler days.
A recipe byBirgit Mayerhofer
Join me at the stove
Here’s how
I make it.
Watch over my shoulder and cook along. The ingredients and all the steps are just below.
Ready to cook?
Now it’s
your turn.
Creamy chicken soup
How it’s done.
- 01
Start the stock.
Put the chicken, thoroughly washed vegetable trimmings, half onion, juniper, peppercorns, bay leaves and salt into cold water. Simmer gently for about an hour, skimming off the foam.
- 02
Prepare the chicken and vegetables.
Strain the stock. Remove the chicken from the bones and cut it into small pieces. Chop fresh soup vegetables for the soup.
- 03
Make a light roux.
Melt the butter in a pot. Stir in the flour and cook briefly without browning. Gradually whisk in the chicken stock until smooth.
- 04
Add the vegetables and chicken.
Add the chopped vegetables, optional peas and chicken. Simmer for about 15 minutes, until the vegetables are cooked.
- 05
Finish with cream.
Whisk the cream and egg yolk together and temper with a little hot soup. Take the pot off the heat and stir in the mixture. Do not boil again.
- 06
Season and enjoy.
Season with salt, pepper and nutmeg. Add a little lemon juice and fresh parsley if you like.
Happy cooking & enjoy!Birgit
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