CHUNKY CREAM OF CHICKEN SOUP
The nights are getting cooler, and the summer is technically over, and I just got a little excited about it being fall. I enjoy sweaters and boots and a cold breeze and a steaming hot bowl of creamy chicken soup if you please ! It’s creamy, it’s chunky, it’s tasty N’ it’s simple.
Tip: fresh dill and parsley are ideal but if you don’t have them, frozen will work well too
Recipe:
6 tablespoons olive oil
2 medium onions
5 cloves of garlic
2 lb chicken cutlets
10 cups water
10 fresh dill stalks
10 fresh parsley
3 1/2 teaspoon salt
2 medium zucchini
5 ribs celery
1 cup baby carrots
1 cup flour
Heat the oil in a 6 quart or larger pot. Dice and sauté the onions and garlic. Add the sliced Celery to the pot, Chop the baby carrots and place them in the pot. Dice the zucchini and add it to the pot. Dice the chicken and add it. Add the salt. Add the dill and parsley preferably in a net bag. Add 6 cups of water and bring to a boil. Lower to medium low heat and cook for 45-60 minutes. Remove the dill and parsley. Mix 1 cup flour with 2 cups hot water stir until it becomes a slurry. pour the slurry into the pot. Mix. Cook for a 15 minutes on low. The soup should thicken Enjoy!
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