EL Iberico

Kuala Lumpur

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  • Oxana Zhiber

Cream of Chicken Soup (tasty)

Updated: Jun 20

  • 3 tbsp butter

  • 1 leek

  • 450 g skinless chicken breasts

  • 600 ml chicken stock

  • 1 tbsp fresh parsley

  • 1 tbsp fresh thyme

  • 175 ml double cream

  • salt and pepper

  1. Melt the butter in a saucepan over a medium heat. Add the leek and cook for 3 minutes, stirring. Add the chicken, stock and herbs, and season with salt and pepper. Bring to boil, then lower the heat and simmer for 25 minutes.

  2. Process the soup in a food processor until smooth. Stir in the cream and cook for 2 minutes. Garnish with sprigs of thyme.


Cream of Chicken Soup (tasty)

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