You are all aware of it by now: I love soup. One of my all-time favourites is chicken soup, but I feel like I am getting tired of this good old classic. That’s why I did some research and wrote a new chicken soup recipe last week. It is creamy and spicy and very different from the original, but still a yummy chicken soup. Up and at ‚em!
1 small chicken or some chicken breast
1 red onions
1 garlic toe
250 g fresh mushrooms
1 lemon (organic)
3 tbsp flour
1 pack cream cheese
1 tsp red hot curry paste
2 bay leaves
Rinse poultry and boil with the sufficient water, season with salt and pepper or use vegetable broth. When the poultry is cooked well, and the chicken broth is done remove the chicken, dice it and set aside.
While the chicken is cooking you can already start preparing the vegetables. Firstly, dice carrots, celery and onion. Finely chop the garlic and slice the mushrooms. Grate the lemon peel and squeeze one half of it.
Heat up one tbsp butter or oil in a big put. First, fry carrots and onion at medium heat for some minutes. Add celery and garlic and, lastly, stir in the mushrooms and fry until it smells like heaven. Don’t forget to stir the vegetables or they will burn easily.
Whisk in a tbsp flour, it is supposed to blend well with the other ingredients without gaining colour. In step add the chicken broth and the remaining two tbsp. flour. In between adding liquid let it cook for some time, to thicken the soup. Add the cream cheese, curry paste, lemon juice and half a tbsp. of grated lemon peel, stir and puree the soup, if you like. Add the diced chicken and the bay leaves and let it set for about ten minutes at low heat. Stir now and then.
It is the same case as with all my soup recipes; it is up to you what you make of it; switch the ingredients until you have created your favourite version. I made this recipe generously with about a 2/3 gallon of water and cooked it time and again, so it would get nice and thick. It accumulated to about five to six servings.