This simple traditional cream of chicken soup is perfect as a starter for parties, especially for Christmas lunches and dinners. A dish full of flavour and tradition that perfectly complements the delicacies served at the most festive tables. Simple but intense flavours to enjoy with the family.
Ingredients for 4 people cream of chicken soup
- 2 chicken thighs
- 1 courgette
- 3 leeks
- 4 carrots
- 2 cloves of garlic
- 2 eggs
- Extra virgin olive oil
- Salt, pepper and parsley
How to make the cream of chicken soup
- To start with this delicious cream of chicken soup recipe you must cook the eggs to later decorate the cream soup when serving. To do this cover them with water and take them to a high heat. Once the water starts to boil, cook for 8 minutes. Once they are cooked, put them aside in cold water and peel them. Cut them into small pieces and set aside.
- To prepare the cream of chicken soup, add a dash of oil to the bottom of a pressure cooker. Bring to a medium-high heat so that the two skinless chicken thighs can brown well. Once browned, add 1.5 litres of water, the leeks, the courgettes, the garlic and the carrots, peeled and cleaned. Add salt and pepper and cook over a medium heat for 1 hour from the time the valve is raised.
- Once everything is well cooked, take out the chicken thighs, remove the bones and add the resulting meat to the pot again. Beat all the vegetables together with the chicken until you get a thick cream. Taste and correct the salt and pepper and then serve hot with some bread croutons as decoration, the chopped egg and some finely chopped parsley if you wish. And we have this delicious cream of chicken soup ready!
