Creamy Chicken Soup

Sami Al-ShammariCuisinier

Ingrédients

• 1 stick of butter
  1 stick
• 1 finely chopped onion
  1 piece
• 3 stalks of celery, sliced
  3 stalks
• 2 leeks (white part only), sliced
  2 leek
• 4 carrots, diced
  4 carrot
• 2 tablespoons of flour
  2 tablespoons
• 1.5 liters of chicken broth
  1.5 liters
• 6 boiled chicken breasts, cut into large pieces
  6 breast
• 2 tablespoons of parsley
  2 tablespoons
• 1 teaspoon of five spices
  1 teaspoon
• 1 teaspoon of dried oregano
  1 teaspoon
• 1 cup of fresh cream
  1 cup
• Salt and pepper to taste
  0

Mesures

1. 1

   Melt the butter over low heat, add the onion, celery, leeks, and carrots, and stir, then cook the vegetables until they are slightly tender.

   Matériel requis:

   Marmite

   Cuillère

   10 minutes
2. 2

   Add the flour and stir well.

   5 minutes
3. 3

   Add the chicken broth and let the mixture boil for a few minutes, then add the chicken, salt, oregano, and a pinch of spices, and stir well.

   10 minutes
4. 4

   Add the fresh cream and let the soup boil for two minutes.

   2 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques