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Chicken soup with potatoes, carrots and peas

Recipe for a creamy chicken soup - a fricassee-inspired soup with chicken, potatoes, carrots and peas.
Course Main course
Cuisine Danish
Nøgleord autumn food, Creamy soup, Soup
Total Time 1 hour 15 minutes
Servings 4 people
Calories 628kcal

Ingredients

The chicken

  • 1 large fresh chicken
  • (or 600 g chicken breast - see intro)
  • 10 peppercorns
  • 2 chicken stock cubes
  • Vegetable trimmings, e.g. spring onions, carrots, celery
  • Salt
  • Water

The soup

  • 30 g butter
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp plain flour
  • 1,2 l stock, from the chicken
  • 700 g potatoes, peeled and diced
  • 300 g carrots, diced
  • 300 g peas
  • 150 ml cream
  • 1/2 lemon, juice of
  • 1 handful parsley, finely chopped
  • Salt and freshly ground pepper

Instructions

  • Place the chicken breast-side down in a large pot and cover with water. Add the peppercorns, stock cubes, a few mixed vegetables and salt.
    *Use vegetable trimmings or whatever you have to hand, – they are simply there to add more flavour to the stock.
    *If you are using chicken breasts for the recipe, you can simply poach them in a little stock – they need about 10 minutes, depending on size. In that case I recommend making a fresh batch of stock for the soup.
  • Bring the chicken to the boil and skim off any foam that rises to the surface. Turn down the heat and let the chicken simmer, covered, over a low heat for about 45 minutes, depending on size.
    Meanwhile, prepare the vegetables for the soup.
  • Lift out the chicken and strain the stock to remove the vegetables, peppercorns etc., then measure out the amount given in the ingredient list.
    Let the chicken rest while you prepare the soup.
  • Melt the butter in the pot and cook the onion and garlic until the onion is soft and translucent.
  • Whisk in the flour and let it cook for a moment, then pour in the stock and whisk until smooth and free of lumps.
  • Add the potatoes and carrots to the stock and let it simmer, covered, until they are tender.
    Meanwhile, pick the meat off the chicken and tear or cut it into bite-sized pieces.
  • When the vegetables are tender, add the cream, chicken and peas and heat the soup through thoroughly. Before serving, season to taste with lemon juice, salt and freshly ground pepper and stir in the parsley.

Nutrition

Calories: 628kcal | Carbohydrates: 56g | Protein: 46g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 155mg | Sodium: 1434mg | Potassium: 1974mg | Fiber: 11g | Sugar: 12g | Vitamin A: 13893IU | Vitamin C: 74mg | Calcium: 125mg | Iron: 4mg