How to make Creamy Chicken Soup

Cream of Chicken Soup 
Cream of chicken soup or creamy chicken soup is one of the best soups, which are preferred in the winter season, because of the calories and energy they offer, especially when preparing cream, and children prefer to eat more than any other kind of soups This is due to its delicious taste and beautiful colors in it if prepared with vegetables.

Prepare cream chicken soup Ingredients :
One kilo of chicken thighs without skin. 300 ml of chicken broth. 2 large pieces of sliced ​​onion. Four sticks of celery cut into quarters. A teaspoon of fresh thyme leaves. Two leaves of bay leaves. Half a teaspoon of white pepper, or black pepper. Forty grams of white flour. 300 ml of heavy cream. Small spoon of salt. Two liters of boiling water.

How to prepare :
Place the chicken thighs in a thick, non-stick bottom over a low heat until browned on both sides. Add the broth and raise the heat of the fire until the broth begins to boil. Add celery, onion, thyme, bay leaves, white pepper, and salt. Cover the pot and cook for 45 minutes over medium heat. Remove the bay leaves, thyme, and let the soup cool for 30 minutes. Remove the chicken from the stock and cut the meat off the bone.Then put the broth in an electric blender bowl and grind until the soup is very smooth.

Mix the flour with the cream with two scoops of broth, return the broth to the pot and add the cream mixture and chicken pieces. Continue cooking the soup with constant stirring until the soup thickens, then serve hot and decorated with thyme leaves.

Creamy soup with chicken and vegetables Ingredients :
for Roux sauce: four tablespoons of flour. 2 tablespoons of olive oil. 2 tablespoons of butter.

For soup: 2 tablespoons of butter. 2 tablespoons of olive oil. Four grains of carrots cut into circles. Chopsticks from chopped celery sticks. 1 piece of chopped onion. Four cups of chicken stock. Three and a half cups of milk or cooking cream. Two cubes of chicken stock cubes. A teaspoon of freshly ground black pepper. 1 tablespoon dried chopped parsley Three leaves of bay leaves. Half a teaspoon of turmeric. Teaspoon of mashed garlic. Three cups of boiled chicken, crumbled or cut into cubes. cup grated gruyere cheese.

Prepare the roe by mixing oil, butter, and flour in a saucepan over medium heat. Stir the vegetables in a separate saucepan with the oil and butter until the vegetables soften, then add them to the roux mixture, and add all the ingredients mentioned in the recipe. Cook the soup for 20 to 30 minutes, stirring occasionally, and remove the bay leaves before serving. Serve hot soup with baguette bread decorated with grated cheese.