Dutch Creamy Chicken Soup

One of the most comforting soups: Dutch chicken soup! And even better when the stock is homemade. It’s quite simple, so I will just share you a small how-to below:

1. Chop the chicken (1 whole chicken) in pieces.
2. Fry the chicken pieces in a cooking pot in some butter or olive oil until browned.
3. In the meantime, you can already start prepping the vegetables. Roughly chop 2 onions, 1 carrot, 1 celery stick and 2 cloves of garlic.
4. Add the vegetables, 15 peppercorns, 1tbsp salt, 2 bay leaves, 1/2 lemon, some grated nutmeg and a dried chilipepper to the pot. You can also add rosemary, thyme or another flavor bomb (like ginger) if you like! Cover with 3 liters of water. Bring to a boil and let it cook for about 2,5 hours.
5. Season the stock with more salt (optional) and Dutch ‘Maggi’ (or Soy Sauce).
6. Pour the soup through a fine sieve. Pull the chicken off the bones and add it to the stock.
7. Let the stock cool down in the refridgerator. Remove any fat on top by dipping a kitchen paper in the stock. Make sure to use high quality as we don’t like to eat tissues..

5 from 1 vote

Dutch Creamy Chicken Soup

Servings 4 servings

Prep Time 5 minutes mins

Cook Time 20 minutes mins

4 minutes mins

Equipment

• Cooking Pot
• Knife
• Chopping Board

Ingredients

• 80 gram Butter
• 80 gram Flour
• 2 liters Chicken Stock
• 2 Carrots
• 3 Spring Onions
• 100 gram Peas
• Bunch of Parsley
• 100 ml Cream

Optional

• Dried Chiliflakes
• Lemon

Instructions

Preparations

• Chop the carrots in dices and the spring onions in slices.

The Soup

• Let the butter melt in the cooking pot on a medium heat. When melted, add the flour. Keep stirring until your kitchen smells like freshly baked cookies.
• Then add the chicken stock, pulled chicken, diced carrot and the white parts of the spring onions. Bring to a boil and let it cook until the carrot are done.
• *If you want to make this soup more like a full meal, you can also add some rice or local grains! In that case, you can go to the next step once those are cooked.
• Then add the peas, green parts of the spring onions and roughly chopped parsley. Let it cook for another 2 minutes, whereafter you can finish the soup by adding the cream. Have a quick taste and adjust to your liking with salt, pepper, dried chiliflakes and lemon juice.

Course: Dinner, Lunch, Soup, Starter

Cuisine: Dutch