According to this recipe, the soup is light and aromatic. If you replace the smoked breast with boiled chicken, you get a more tender version of this soup. Prepared in chicken broth with the addition of white wine.
It is necessary
- - 400 g smoked chicken breast;
- - 250 ml of low-fat cream;
- - 200 g of canned corn;
- - 70 g of bacon;
- - 60 ml of dry white wine;
- - 4 carrots;
- - 3 potatoes;
- - 1 onion;
- - 1 liter of chicken broth;
- - 1/2 teaspoon dry marjoram.
Instructions
Step 1
Cut bacon into thin strips and sauté over medium heat until crisp (about 5 minutes). Transfer the finished bacon to paper towels to absorb excess fat. Set the bacon aside for now.
Step 2
Finely chop the onion and carrot, cut the potatoes into small cubes. In the skillet in which you fried the bacon, leave 2 tablespoons of fat and fry the onions and carrots in it until soft, about 4-5 minutes.
Step 3
Next, pour the wine into the pan, cook for a couple of minutes, stirring, so that no lumps form. Transfer the contents of the pan to a saucepan, add the marjoram and diced peeled potatoes. Pour in a liter of chicken broth, bring to a boil over high heat, then reduce heat, cover, cook for 15 minutes.
Step 4
Add liquid-free sweet canned corn to the saucepan. Cut the smoked chicken into small cubes, send to the soup along with 10% fat cream. Bring to a boil, then immediately remove the soup from the stove.
Step 5
When serving, sprinkle with chopped dill and crispy fried bacon on the cooked creamy smoked chicken soup.
