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Recipe by Member recipes

“Cream” of Chicken Soup

Meat Meat
Medium Medium
10 Servings
Allergens

No Allergens specified

2 Hours
Diets

No Diets specified

Ingredients

Cream of Chicken Soup

  • 1 celery root

  • 1 pkg chicken bones

  • 1 strip flanken

  • 2 Spanish onions

  • 1 pkg chicken cutlets

  • 2 heads garlic

  • 1 potato

  • 2 zucchini

  • water

  • salt

  • 2 parsley root

  • pepper

  • 2 parsnips

  • oil, for sautéing

Directions

Prepare the Cream of Chicken Soup

1.

Sauté onion and garlic until golden and fragrant. Add zucchini, parsnip, celery root and parsley root and sauté.

2.

Add bones, cutlets, flanken and potato in wrap and boil bags (I like to do it each separately).

3.

Add water to cover. For every cup of water, add 1/4 tsp salt.

4.

Add shake of pepper.

5.

Cool 2 hours. discard bones. remove flanken, 1 1/2 pieces of cutlets and potato. Shred flanken and cutlets.

6.

Blend everything else. Then, if necessary (if you need to thicken) add potato pieces slowly…

Credits

Photography by Tamara Friedman

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