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Autumn Chicken Soup with Root Vegetables

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Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 4
Ingredients:
4 cups chicken broth
1 cup full-fat milk
1 cup double cream
1/2 cup turnip, chopped
2 chicken drumsticks, boneless and cut into small pieces
Salt and pepper, to taste
1 tablespoon butter
1 teaspoon garlic, finely minced
1 carrot, chopped
1/2 parsnip, chopped
1/2 celery
1 whole egg
Directions:

  1. Melt the butter in a heavy-bottomed pot over medium-high heat; sauté
    the garlic until aromatic or about 1 minute. Add in the vegetables and
    continue to cook until they’ve softened.
  2. Add in the chicken and cook until it is no longer pink for about 4
    minutes. Season with salt and pepper.
  3. Pour in the chicken broth, milk, and heavy cream and bring it to a boil.
  4. Reduce the heat to. Partially cover and continue to simmer for 20 to 25
    minutes longer. Afterwards, fold the beaten egg and stir until it is well
    incorporated.
    Nutrition:
    342 Calories
    22.4g Fat
    6.3g Carbs
    25.2g Protein
    1.3g Fiber
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