Creamy Chicken Soup
25 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Finely chop the onion and garlic. In a saucepan over medium heat, melt the butter, add the onion and garlic, and let them soften until translucent.
Add the all-purpose flour and sauté for 30 seconds, stirring constantly. Pour in the broth, mix, bring to a boil, reduce heat to one-third, and simmer uncovered for 15 minutes. Stir occasionally to prevent sticking to the bottom. Pour in the cream, bring to a boil, mix, reduce heat to one-third, and cook for another 5 minutes. Stir occasionally.
Thoroughly blend the soup with an immersion blender and strain through a fine sieve into a clean pot. Season with 2 teaspoons of salt (or to taste), a pinch of pepper, and mix.
Chef's tip
If you don't have cooked chicken meat, you can cook 1–2 chicken breasts in the broth. Then use 1.1 l of chicken broth in the recipe and cook the meat until tender as the first step.