Creamy Chicken Soup
Servings: 5 servings
Calories: 267kcal
Ingredients
- 500 grams Chicken Leg Quarters
- 1 Onion, sliced
- 4 cloves Garlic, minced
Spices and Herbs
- 2 Bay leaves
- 1 tsp Dried thyme
- 1 tsp Nutmeg
- 1 tsp Paprika powder
- 1/2 tsp Salt
Liquids
- 3 tbsp Olive oil
- 4 cups Water
- 100 ml Heavy Cream
Instructions
- Prepare the Chicken: Wash the chicken leg quarters and remove the skin.
- Cook the Onion and Garlic: Heat a large pot over medium heat. Add two tablespoons of olive oil and saute the sliced onions for two minutes. Add two tablespoons of water. Saute for six minutes. Once the onions are translucent. Add the minced garlic, celery, bay leaves and spices. Add one tablespoon of olive oil. Add the chicken leg quarters.
- Add water: Add four cups of water into the pot. Simmer for five minutes on high heat. Reduce temperature on low heat for fifty minutes.
- Add heavy cream: Move the pot off the high heat. Remove the chicken leg quarters and set aside. After five minutes, add the heavy cream. Blend with immersion blender. Re-add the chicken leg quarters and cook for ten minutes on medium heat. Remove the bay leaf before serving.
Nutrition
Calories: 267kcal | Carbohydrates: 1g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 190mg | Potassium: 206mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 392IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 1mg