This delicate, delicious soup is very easy and quick to prepare. The chicken is very juicy thanks to the cream.
It is necessary
- - 4 medium chicken thighs,
- - 250 ml heavy cream,
- - 1 large onion,
- - thyme,
- - 300 g dry mushrooms,
- - 1 tbsp. flour,
- - Bay leaf,
- - salt to taste.
Instructions
Step 1
First, place the bay leaf chicken thighs in a saucepan. Pour in 1, 2 liters of water, throw in 1/2 tsp. salt and place over high heat. Bring to a boil, then reduce heat to low, remove foam, cover and cook until chicken is tender, about 30-40 minutes.
Step 2
Take out the finished chicken and let cool slightly. Strain the broth.
Step 3
Pour 1 tablespoon into a clean saucepan. sunflower oil. Add the finely chopped onion and sauté, stirring occasionally, for an average of about 4-5 minutes.
Step 4
Then add thyme and mushrooms, cut into slices. Cook, stirring occasionally, until the mushrooms are almost cooked, about 6-7 minutes. Add flour and cook, stirring occasionally, for about 1 minute. Pour in the strained broth and salt to taste.
Step 5
Bring the soup to a boil, then reduce the heat and simmer for another 10 minutes.
Step 6
Remove the skin from the chicken thighs and remove all bones. Cut the meat into medium pieces.
Step 7
Pour the cream into a saucepan and add the chicken. Bring the soup to a boil again and turn off immediately afterwards. Add parsley at the very end.
