In addition to fitting into an appetizer, chicken cream soup recipes are also suitable to be served when there is one family member who is not feeling well, because the nature of chicken cream soup as a comfort food.

The complete nutritional content of chicken, eggs, carrots, green onions, celery and other ingredients, and soft texture, will help the sick to recover quickly.


As an appetizer, this recipe is very fitting to arouse appetite. Or you can serve chicken cream soup when the weather is cloudy, with warmth, guaranteed the whole family will like it.

If you want this recipe to be more filling when consumed, you can present it with a crouton complement (cubed dry bread) or a slice of baguet bread.


  • 600 g chicken
  • 100 g carrots, diced 1cm
  • 100 g onions, thinly sliced transverse
  • 1 bay leaf leaf
  • 1 fresh thyme leaves
  • 2 stems of parsley
  • 2 celery stalks
  • 1 stick of leeks
  • 1250 ml of water
  • 2 tsp salt
  • 200 g button mushrooms
  • 2 tbsp butter (I)
  • 50 g beef bacon
  • 2 tablespoons butter (II)
  • 2 tbsp of wheat flour
  • 1 egg yolks
  • 250 thick cream
  • 1 tsp pepper powder
  • chopped parsley for sprinkles
  1. Place the chicken, carrot, onion, bay leaf, thyme, parsley, celery and spring onions in a pan. Pour water, give salt, then pan the pot over the fire. Bring to a boil and cook continuously over medium heat for 30 minutes, lift.
  2. Drain the chicken, strain the kaldunya, remove the dregs. Measure 500 ml of stock. Take chicken meat, sliced ​​1cm dice. Remove chicken skin and bones.
  3. Cross the mushrooms into 4 parts, saute with butter (I) until the liquid dries, remove. Slice the 1/2 x 1/2 cm beef bacon, roast briefly until the oil comes out, lift it.
  4. Heat butter (II) in a saucepan, sprinkle flour, stir until the smell of flour is lost and mixed well. Enter the stock, stirring until smooth. Beat the egg yolks with thick cream, put 150 ml of warm broth into it, stir. Mix into the stock pot, stretch over the medium apo, stir until thickened.
  5. Enter pepper, beef bacon, mushrooms and chicken. Cook for a while, do not boil until the cream does not break, remove. Move the soup in a serving bowl, sprinkle the chopped parsley. Serve it.

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