How to cook chicken soup cream with vegetables

You will need
    • Bouillon
  • 1 chicken weighing about 2 kg;
  • 12 cups of water;
  • a few sprigs of fresh rosemary or about 1 teaspoon of dried;
  • a few sprigs of fresh thyme, or about 1 teaspoon of dried;
  • 1 clove of garlic;
  • 1 carrot;
  • 2 celery stalks with leaves;
  • 1 small onion;
  • 1/4 teaspoon whole grains of pepper.
  • Cream soup
  • 4 cups of milk;
  • 1/4 cup butter
  • 2 shallot onions;
  • 1 carrot;
  • 2 celery stalks;
  • 6 feathers of green onions;
  • 6 tablespoons of flour;
  • 8 cups chicken broth (see above)
  • 1 cup of frozen green peas;
  • boiled chicken fillet;
  • 1 cup heavy cream;
  • salt and pepper to taste.
Prepare chicken broth in advance. Pour water into a large saucepan and place chicken, sprigs of rosemary and thyme (or dried herbs), garlic, carrots and celery, cut into pieces, onions, cut in half and coarsely ground black pepper. Bring to a boil. Reduce heat to low, cover and simmer for about 1 hour.Strain the broth into a bowl and put it in the fridge, put boiled chicken in the same place.
When the broth is cool, remove from it the "circles" of excess fat. Drain the liquid needed for the soup. The rest of the broth can be frozen and used for sauces. Separate the chicken breasts from the bones, cover with cling film and refrigerate. The remaining meat can be used in chicken salad, stews or sandwiches.
In a large saucepan with a heavy bottom, melt butter over medium heat. Put chopped carrots, shallots, celery. Add flour and mix well. Heat the contents slightly, then cover and simmer over low heat for about 10 minutes. Vegetables should be soft, but not lose color. Pour peas and chopped green onions. Dice chicken breast and add to vegetables.
Pour in the broth and gently bring the soup to a boil. Reduce heat and gently pour in milk, so you can avoid the formation of milk froth. Season the soup with salt and pepper and heat over low heat without a lid for another 10-15 minutes. Pour in the cream. Flavor the soup in a blender, and then wipe it through a frequent sieve or cheesecloth.Serve with croutons and green onions.
You can cook chicken cream soup using other vegetables. For example, cauliflower and potatoes, take together green peas fresh spinach, use broccoli, pumpkin. Wild mushrooms such as white chanterelles and morels are very well suited to the delicate taste of chicken cream soup with cauliflower. They are pre-washed, the legs are cut off, the caps are dried and cut into small pieces. In a skillet, melt the butter and fry the mushrooms for a few minutes, until golden brown. Mushrooms are seasoned with salt and pepper and put warm in the center of the plate with cream soup.