Chicken and Vegetable Soup
Ingredients
- 2 pieces chicken fillet
- 1 medium onion, quartered
- 2 celery stalks, chopped
- 2 bay leaves
- 2 garlic cloves, sliced
- 1 teaspoon salt
- 5 black peppercorns
- 6 cups water
Vegetable mixture
- 2 tablespoons olive oil
- 1 medium carrot, diced small
- 1 cup mushrooms, chopped
- 1 small onion, chopped
- 2 tablespoons flour
- 1 cup milk
- 1 cup liquid cream
- 1/2 cup peas
- 3 medium tomatoes, peeled and chopped
- 1 teaspoon salt
- 2 tablespoons parsley, chopped
- 2 tablespoons lemon juice
Preparation
In a medium-sized pot, place the chicken, onion, celery, bay leaves, garlic, salt, pepper, and water; let it boil over medium heat until the chicken is fully cooked.
Remove the chicken, strain the broth and set it aside.
Cut the chicken into small cubes using a knife.
In a large pot, heat the olive oil, add the onion, carrot, and mushrooms; stir with a wooden spoon until the onion wilts.
Add the flour and stir for a few seconds.
Add the tomatoes and peas and stir to mix the ingredients.
Add the chicken, broth, and milk.
Let the soup boil, then reduce heat, cover the pot, and let it cook for 15 minutes until the vegetables are cooked.
Add the cream to the soup and stir well to mix.
Place the soup in a serving dish, sprinkle with parsley and lemon juice, then serve.
