Creamy chicken soup


20 min


1 hr

Ingredients for 3 liter of soup

2 chicken legs
Half a leek
1 large carrot
1 onion
3 celery sticks
2 chicken broth blocks
200 ml fresh cream
Fresh parsley


  1. Fry the chicken legs in a large pan with some butter. Meanwhile chop up all the vegetables.
  2. When the vegetables are ready add them to the pan. Add 2,5 liters of water and broth blocks and let this cook on low heat for around an hour.
  3. Take the chicken legs out of the soup and puree the soup with a hand blender. Then add the fresh cream and add pepper to taste.
  4. Pluck the chicken meat from the bone and put this in the soup. To finish cut the parsley and mix through the soup.

Your creamy chicken soup is ready, enjoy!

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