Creamy chicken soup with potatoes, cream and vegetables
Ingredients
- 4-5 potatoes
- 1 carrot
- 1 onion
- 1 chicken fillet
- 1 L water
- Salt, to taste
- Black pepper, to taste
- 500 ml cream
Utensils
- pan
- knife
- cutting board
- peeler
Instructions
- Peel the vegetables and cut into medium-sized pieces.
- Put in a saucepan with the chicken.
- Add the water, salt and pepper.
- Cook until the vegetables are soft.
- Once the ingredients are cooked remove the whole thing.
- Chop the chicken into small pieces, chop the vegetables with an immersion blender.
- Put both back into the broth.
- Round off with the cream.
- Bring the soup to the boil.
- Remove the chicken soup from the heat and serve immediately.
If a homogeneous texture of the chicken soup is desired, the chicken fillet can be comminuted with a hand blender.
