A little fat cream will make this soup, with fresh parsley and thyme, more intense and velvety. Share with friends: 
Time: 1 hour. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 and 3/4 Art. boiled and diced chicken
- 7 tbsp. chicken stock, homemade or canned with low salt
- 1/2 tbsp. unsalted butter
- 1 chopped medium onion head
- 2 chopped celery stalks with leaves
- 2 medium-sized carrots chopped
- 1/2 tbsp. plus 1 tbsp. l flour
- 3 sprigs of parsley
- 3 sprigs of fresh thyme
- 1 bay leaf
- 1/2 tbsp. fat cream
- 2.5 tsp dry sherry
- 1 tbsp. l coarse salt
- Freshly ground black pepper to taste
- 2 tbsp. l chopped parsley leaves, for serving
Recipes with similar ingredients: chicken, cream, sherry, onion onions, celery, carrots, parsley, thyme, bay leaf, flour
Recipe preparation:
- Melt the butter in a large saucepan over medium heat. Add onions, celery and carrots and fry, cover and stirring occasionally, until soft, about 12 minutes. Add flour and cook, stirring with a wooden spoon, another 2 minutes. Pour in the broth and bring to a boil, stirring constantly. Tie the twigs together parsley, thyme and bay leaf with a piece of culinary thread and put in the soup. Reduce heat and simmer 15 min. Put the chicken and bring the soup to a boil. Remove from heat.
- Add fat cream to the soup, add sherry and salt, and pepper to taste. Remove and discard a bunch of herbs. Pour the soup over plates, sprinkle with chopped parsley and serve immediately.
