Dutch Creamy Chicken Soup
Servings 4 servings
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.