Hello, I am Kate. Today, I will show you a way to prepare chicken & spring cabbage cream soup recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken & Spring Cabbage Cream Soup Recipe
Chicken & Spring Cabbage Cream Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Chicken & Spring Cabbage Cream Soup is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook chicken & spring cabbage cream soup using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken & Spring Cabbage Cream Soup:
- Take 2 small filets Anchovies
- Take 1 tsp Garlic
- Prepare 1/2 Onion
- Take 120 grams Cabbage
- Get 160 grams Chicken (thigh meat)
- Make ready 1 tbsp Cake flour
- Prepare 1 dash Salt and pepper
- Get 400 ml Water
- Prepare 1 Cubed bouillon (or consommé soup stock)
- Prepare 300 ml Milk
- Get 1 Black pepper
- Get 1 tbsp Olive oil
Steps to make Chicken & Spring Cabbage Cream Soup:
- Mince the anchovies and garlic. Cut the chicken into bite-sized pieces, sprinkle black pepper, and coat in flour.
- Thinly slice the onion and cut the cabbage into bite-sized pieces.
- Add olive oil, anchovies, and garlic to a pot and saute on low heat. Once fragrant, add the chicken and cook on medium heat.
- Once the chicken has browned, add the onions and cook until half-translucent. Add the cabbage and bouillon and cook on low to medium heat for about 7 minutes.
- Once the contents have cooked through, add milk and simmer on low heat for 5 minutes. Season with salt and black pepper and it’s complete!
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