Preparation Time: 10 minutes
Cooking Time: 25 minutes
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 whole egg
- 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.
- Add in the chicken and cook until it is no longer pink for about 4
minutes. Season with salt and pepper.
- Pour in the chicken broth, milk, and heavy cream and bring it to a boil.
- 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