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Autumn Chicken Soup with Root Vegetables


Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 4
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

  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
    342 Calories
    22.4g Fat
    6.3g Carbs
    25.2g Protein
    1.3g Fiber
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