Chicken And Creamed Vegetable Soup Recipe
Ingredients
| Chicken stock | 1.25 Liter | |
| Carrots | 3 Medium, chopped | |
| Celery stick | 1 , chopped | |
| Swede | 1 Large, chopped | |
| Onion | 1 Medium, chopped | |
| Bay leaves | 2 | |
| 4 (440 g) chicken thigh fillets, chopped | ||
Directions
Combine stock, carrot, celery, swede, onion and bay leaves in large pan.
Bring to boil; simmer, covered, for about 20 minutes or until vegetables are tender.
Discard bay leaves.
Blend or process vegetable mixture, in batches, until pureed; return mixture to same pan, add chicken.
Bring to boil; sim- mer, uncovered, until chicken is cooked through, [can be prepared ahead to this point; refrigerate overnight or freeze]
Bring to boil; simmer, covered, for about 20 minutes or until vegetables are tender.
Discard bay leaves.
Blend or process vegetable mixture, in batches, until pureed; return mixture to same pan, add chicken.
Bring to boil; sim- mer, uncovered, until chicken is cooked through, [can be prepared ahead to this point; refrigerate overnight or freeze]
Chef
