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Creamy chicken and vegetable soup

I got this creamy chicken and 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!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g 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
  • 200 g mushrooms
  • 150 g green peas
  • 200 ml single cream
  • 1 Tbsp flour or cornstarch/cornflower

Method
 

  1. Cut the chicken into bite-sized cubes.
  2. Peel and roughly chop the root vegetables and slice the mushrooms.
  3. Heat the butter in a saucepan. Add the chicken and cook until it changes colour.
  4. Add the marjoram, cook for a few seconds, then add enough stock to cover it.
  5. 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 .
  6. Cook for another 15 minutes, then add the peas. Cook for 5 more minutes.
  7. 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.