Light creamy chicken soup
This light creamy chicken soup is a recipe that I wanted to do for a long time but that between one thing and another I could no longer do, I think it is an American recipe where they often replace peas with sweet corn or rice. Soups and velvety are the recipes that I often make as soon as autumn arrives, I love to enjoy them especially at dinner, they warm me up, they are satisfying and super satiating!
This light creamy chicken soup is incredibly good, I fell in love with it, I fell in love especially with its creaminess, the flavor is delicate but tasty at the same time, the vegetables enrich it giving it both color and genuineness.
You have to try it, it is the perfect dish for cold days, warms, satisfies and satisfies without weighing it down, in fact it is very digestible. Children will also be crazy, if you try it let me know, here is the recipe for my light creamy chicken soup:
Ingredients for 4 servings
300g diced chicken breast1 red bell pepper200gr of peas (fresh or frozen)1 medium onion1 clove of garlic1 medium carrot500gr of chicken broth750gr of skimmed milk 2 tablespoons extra virgin olive oil75gr of flour (of your choice)2 homemade light vegetable cubes
Procedure
First of all in a large saucepan boil for 5 or 6 minutes the chicken breast cut into cubes not too small with 500gr of water and 1 homemade light vegetable cube, turn off the heat, drain the chicken but do not throw away the chicken broth, keep them both aside. Heat the oil in a large pot and brown the garlic with the chopped onion for 3 or 4 minutes without burning them, stir often. Add the carrot and pepper cut into cubes and cook for 2 or 3 minutes after which add the flour and mix very well, at this point it will become all dry and a little sandy but do not worry. Add the broth and stir, you will see that it will become creamy and velvety, also add the milk, the second vegetable cube and stir, let the milk heat up for 5 or 6 minutes then add the peas, the chicken that you have drained previously and cook for another 5 or 6 minutes, stir until the cream thickens to your liking and season with salt if needed.
Serve hot but it is also excellent warm.
This light creamy chicken soup is a recipe that I wanted to do for a long time but that between one thing and another I could no longer do, I think it is an American recipe where they often replace peas with sweet corn or rice. Soups and velvety are the recipes that I often make as soon as autumn arrives, I love to enjoy them especially at dinner, they warm me up, they are satisfying and super satiating!
This light creamy chicken soup is incredibly good, I fell in love with it, I fell in love especially with its creaminess, the flavor is delicate but tasty at the same time, the vegetables enrich it giving it both color and genuineness.
You have to try it, it is the perfect dish for cold days, warms, satisfies and satisfies without weighing it down, in fact it is very digestible. Children will also be crazy, if you try it let me know, here is the recipe for my light creamy chicken soup:
Ingredients for 4 servings
300g diced chicken breast
1 red bell pepper
200gr of peas (fresh or frozen)
1 medium onion
1 clove of garlic
1 medium carrot
500gr of chicken broth
750gr of skimmed milk
2 tablespoons extra virgin olive oil
75gr of flour (of your choice)
2 homemade light vegetable cubes
Procedure
First of all in a large saucepan boil for 5 or 6 minutes the chicken breast cut into cubes not too small with 500gr of water and 1 homemade light vegetable cube, turn off the heat, drain the chicken but do not throw away the chicken broth, keep them both aside. Heat the oil in a large pot and brown the garlic with the chopped onion for 3 or 4 minutes without burning them, stir often. Add the carrot and pepper cut into cubes and cook for 2 or 3 minutes after which add the flour and mix very well, at this point it will become all dry and a little sandy but do not worry. Add the broth and stir, you will see that it will become creamy and velvety, also add the milk, the second vegetable cube and stir, let the milk heat up for 5 or 6 minutes then add the peas, the chicken that you have drained previously and cook for another 5 or 6 minutes, stir until the cream thickens to your liking and season with salt if needed.
Serve hot but it is also excellent warm.
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