Rich chicken soup recipe
Rich Chicken Soup recipeThis article was published by: Matthew
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Recipe introThis rich chicken soup recipe is a comforting and nourishing dish that is perfect for colder days or when you're feeling under the weather. Made with tender chicken, aromatic vegetables, and flavorful herbs, this soup is packed with wholesome ingredients that will warm your soul. The combination of homemade chicken broth and a medley of spices creates a depth of flavor that will have you coming back for seconds. Serve this hearty soup with crusty bread for a complete and satisfying meal.
Keywords: chicken soup, rich, comforting, homemade, wholesome.
Rich chicken soup recipe details
|200 g||chanterelles, cleaned and sliced|
|100 g||plain flour|
|750 ml||strong chicken stock|
|350 g||chicken breast fillet, cooked, cut in 2cm cubes|
|salt and pepper, to taste|
|2 sprig(s)||chervil, finely chopped|
|For the dumplings:|
|300 g||self rising flour|
|1 pinch(es)||mixed dried herbs|
|60 g||shredded suet|
|2 bunch(es)||chervil, finely chopped|
|1 small||egg, beaten|
|chicken stock, to cook the dumplings|
InstructionsIn a large saucepan, heat the butter and sauté the chanterelles for 3-4 minutes. Dust with the flour, then gradually pour in stock and milk and bring to a boil, stirring constantly. Cover and simmer for 10 minutes.
Sieve the self-rising flour into a bowl. Add salt, herbs, suet and chervil. Mix in egg and water. Mix until well combined. Shape the dough into approximately 24 balls. In a large saucepan bring chicken stock to a boil, add the dumplings, cover and cook over low heat for approximately 10 minutes.
Take the soup from heat and stir in the chicken cubes. In a small bowl whisk the egg yolks with the cream. Ladle in a small amount of the soup and stir well. Pour the mixture back into the soup and heat gently, but don’t allow to boil anymore. Season to taste with salt and pepper.
With a slotted spoon take the dumplings out of the chicken stock and add to the soup. Ladle into soup bowls and serve sprinkled with the finely chopped fresh chervil.
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
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