Recipe: Appetizing Extraordinary chicken soup

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I use grated ginger and garlic, sweet potatoes (or carrots), a little extra lemon. Chicken soup is one of the most painless and pleasing things to make in a home kitchen. But do modern cooks know that? You can cook Extraordinary chicken soup using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Extraordinary chicken soup

1. Prepare 1 of chicken.
2. Prepare 1 of leek.
3. Prepare 1 of potato.
4. You need 1 of onion.
5. You need 2 of zucchinis.
6. It's 2 of carrots.
7. You need 1-2 sprigs of celery.
8. It's of juice of 2 lemons.
9. It's of plenty of dill.
10. You need 3 of egg yolks.
11. It's 1 cup of evaporated milk or light cream.
12. It's 3 tbsp of corn starch.
13. Prepare 2 1/2 l of water.

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Extraordinary chicken soup step by step

1. Boil the chicken in the water. Remove bones and cut it into fine pieces..
2. Dice and boil the vegetables in the stock for 15-20 minutes..
3. Mix the light cream or milk with the egg yolks, then add the lemon juice and the corn starch..
4. Pour it in the soup together with the dill after you have removed it from heat..
5. Add the chicken back to the soup and serve immediately!.

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How to Prepare Perfect Creamy Chicken Vegetable Soup

Creamy Chicken Vegetable Soup.

You can cook Creamy Chicken Vegetable Soup using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Creamy Chicken Vegetable Soup

1. It's 1 bunch of Broccoli.
2. You need 1 of potato.
3. It's 1 of large carrot.
4. It's 1 of dry onions chopped.
5. You need 1 of chicken breast / chopped.
6. You need Pinch of oregano.
7. You need of Salt & pepper.
8. You need 2 Tbsp of butter.
9. You need 1 Tbsp of flour.
10. Prepare 1 cup of milk.
11. Prepare 1 Tbsp of heavy cream.

Creamy Chicken Vegetable Soup step by step

1. Wash all veggies, peel and chop them.
2. Put them all in a large pot with water until water barely comes over vegetables. Boil, add chopped chicken, salt, pepper and oregano.
3. When chicken and veggies are cooked, transfer them to a deep bowl with some its juice . Using hand blender, purée ..
4. Transfer purée mixture back its original pot, turn on the stove top, lower heat. In a sauce pan. Melt butter add 1 tbsp flour, keep stirring, then add cup of milk.
5. Veggies must not flooding, you will add béchamel sauce so you don't want watery soup. If you think it is necessary at this point remove the juice of veggies, then add béchamel sauce/ milk mixture ..
6. Add two spoons of heavy cream. Taste the soup it is salty enough, boil 2 minutes. That's all.