Buy all ingredients right below the recipe
Ingredients
- 300 g cooked chicken meat
- 1 l chicken broth
- 200 ml whipping cream (min. 30%)
- 100 g butter
- 200 g red onion
- 1 clove garlic
- 100 g carrot
- 100 g zucchini
- 100 g potato
- 1 tbsp chopped chives
- 3 tbsp fine wheat flour
- 2 sprigs fresh thyme
- 1 tbsp chopped fresh parsley
- 1 pinch ground black pepper
- 1 teaspoon salt
Steps
- 1Finely chop the red onion and garlic. In a pot, melt the butter over medium heat, add the onion and garlic, then sauté until translucent.
- 2Sprinkle in the flour and sauté for 30 seconds, stirring constantly. Pour in the broth, mix thoroughly, and bring to a boil. Then reduce the heat and simmer uncovered for 15 minutes, stirring occasionally to prevent burning. Add the cream, bring to a boil again, then simmer for another 5 minutes over low heat.
- 3Thoroughly purée the soup with an immersion blender, then strain it through a fine sieve into a clean pot. Season with salt and pepper to taste.
- 4Cut or shred the cooked chicken into smaller pieces and add them to the soup to warm up. Cut the carrots, zucchini, and potatoes into small cubes, about 0.5 cm.
- 5In a pan, heat the clarified butter over high heat. Add the carrots and sauté for 30 seconds. Then add the zucchini, sauté for another 30 seconds, and finally the potatoes, sautéing for an additional 30 seconds. Reduce the heat, add the thyme, a pinch of salt and pepper, then sauté for another 1 minute, stirring. Remove the thyme, and divide the vegetables among the plates. Ladle the prepared soup over them and sprinkle with fresh parsley and chives.
- 6Tip: If you don't have cooked chicken ready, you can cook 1-2 chicken breasts in the broth before the first step until tender. In this case, use 1.1 l of broth.
