Name: Creamy chicken & vegetable soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 400g chicken breast fillets; 2 knobs of butter (or margarine); 1 tsp dried marjoram; approx 1 litre Vegetable stock; 1 small turnip; 1 medium parsnip; 2 medium carrots; 1 potato; 1 small celeriac; 200g mushrooms; 150g green peas; 200 ml single cream; 1 Tbsp flour (or cornstarch/cornflower)

Creamy chicken & vegetable soup

2 Mar 2016

by Emese

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

I got this creamy chicken & vegetable soup recipe from a Hungarian friend who lives in the north-eastern province, called Nyírség, where it is very popular. I made a few changes to it because it's very difficult to get kohlibri or white carrot. Also, they normally serve it with potato dumplings, but bread or pasta are just as good. The main thing is that this soup is very tasty and very easy to make!

Ingredients

400g chicken breast fillets
2 knobs of butter (or margarine)
1 tsp dried marjoram
approx 1 litre Vegetable stock
1 small turnip
1 medium parsnip
2 medium carrots
1 potato
1 small celeriac
200g mushrooms
150g green peas
200 ml single cream
1 Tbsp flour (or cornstarch/cornflower)

Instructions

Cut the chicken into bite-sized cubes.
Peel and roughly chop the root vegetables and slice the mushrooms.
Heat the butter in a saucepan. Add the chicken and cook until it changes colour.
Add the marjoram, cook for a few seconds, then add enough stock to cover it.
Bring to the boil. Using a mesh skimmer, skim off any scum that accumulates on the surface. Cook for 15 minutes, then add
the chopped vegetables and enough stock to cover everything well .
Cook for another 15 minutes, then add the peas. Cook for 5 more minutes.
Meanwhile mix the cream and cornflour/cornstarch and a couple pinches of oregano and/or paprika. Add a ladleful of soup and mix well. Pour this into the soup gradually while gently stirring, until you get a thick, creamy and smooth consistency.