Chicken soup with peas, mushrooms and corn

Because it’s chilly outside, the wind is blowing, and it’s raining, my thought this morning was that this day calls for making chicken soup.

So I went to the store and bought all the ingredients I needed and made this soup full of flavor, with delicate flavours, with plenty of tasty ingredients, and which goes great for lunch or dinner on cold days.

Ingredients: (for ~10 servings)

• ~700-750 g boneless and skinless chicken meat (I used breast, but you can use any part of the chicken you have or like )
• 50 g of butter
• 300 g canned corn (finished product)
• 400 g frozen peas
• 3 stalks of celery
• 50 g flour
• 400 g of mushrooms
• 1400 ml chicken soup stock (or 4 cubes of concentrated chicken-flavored soup base and 1400 ml water)
• 3 medium onions
• 5-6 cloves of garlic
• 120 g sour cream (or cooking cream)
• 3 medium-large carrots
• 5-6 small potatoes
• salt + pepper
• fresh parsley for the soup and for serving

Preparation:

Wash and boil the chicken breast in a pot, using only plain water without salt or anything.

Let it boil for about 30-40 minutes. When it’s ready, take it out, rinse it with cold water, let it cool a little, and then tear the meat into strips. Leave it aside.

Wash, clean, and cut the vegetables: slice the onion, cut the celery into equal slices, peel and crush the garlic, cut the potatoes into medium-sized cubes, cut the carrot into equal slices, and cut the mushrooms into slices.

Put the butter in a large pot. When it has melted, add the onion, celery, and carrot and saute them for about 5 minutes. Add the mushrooms and crushed garlic, mix well, and cook for a few more minutes until the mushrooms start to soften.

Add the flour, mix well, and cook for about a minute. Add the soup base (or soup concentrate cubes and water) and mix well. Add the potatoes, mix, put the lid on, and let it cook on medium heat for about 15 minutes, stirring periodically.

Add the pre-boiled chicken, peas, and corn and mix well. Put in a teaspoon of ground pepper and cream, mix well, and then add a large part of the finely chopped fresh parsley. Mix well, put the lid back on, and let it boil for about 10 minutes or until the peas and corn are cooked. Mix periodically and keep the stove to a medium heat.

When it’s done, add salt if necessary (the soup stock or the cubes may salt the soup enough for some tastes, so I recommend you adjust at the end if needed).

Serve with fresh parsley and a little freshly ground pepper.

If you try the recipe, let me know how you liked it! 😊

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