Thick Creamy Chicken Soup

Ingredients

Chicken 1

Carrots 2

Onions 2

Parsley 1 bunch

Allspice 10

Water 3000 ml

Butter 50 g

Flour 2 tbsp

Potatoes 3

Turnip 3

Cream 33% 150 ml

Dill

Place the chicken breast-side down in a large saucepan. Add 1 onion and 1 carrot, halved, along with the parsley stems and peppercorns.

Pour 3 liters of water, bring to a boil, reduce heat to almost low, and simmer for about an hour. Remove the cooked chicken from the broth and let it cool until you can handle it. 

Strain the broth, pour it into a smaller saucepan, and return it to the heat. Simmer for about 10-15 minutes for greater depth of flavor. Dice the carrots and onions. Cut the potatoes and turnips into cubes about 1-1.5 cm (0.5-0.6 in).

Melt the butter in a large saucepan. Fry the onions and carrots for about 5 minutes, until the onions are translucent. Add the flour and cook, stirring, for another minute.

Pour the hot broth into the saucepan, add the turnips and potatoes. Simmer for about 10 minutes, until the vegetables are tender. Remove the meat from the cooled chicken, discard the bones and skin. When the vegetables are cooked, add the shredded chicken to the soup and pour in the cream. Heat for a couple of minutes. Ladle the soup into bowls and sprinkle with chopped dill.

Enjoy!