Chicken Cream Soup

Chop the chicken thighs and cook for 20 minutes, skimming off the foam.
Potatoes, cut into strips, add to thighs, cook for another 20 minutes.
Separate the chicken from the bones, grind with potatoes in a blender and add to the broth.
Season with salt and pepper, add bay leaf and cook for 3 minutes.
Grind green peas in a blender, add cream and mix. Add mixture to soup and cook for 5 minutes.
Finely chop the onion and carrots, fry in butter until golden brown, add to the soup and cook for 2 minutes.
Decorate the finished cream soup with dill.

Delicate and delicious puree soup for both adults and children.

Enjoy your meal! Ingredients for the Chicken Cream Soup recipe:

Calories: 79.9 kcal.

Protein: 5.8 gr.

Fat: 5.1 gr.

Carbohydrates: 2.9 gr.

Servings: 4 First courses Lunch For child Stove 1-1.5 hours

(calorie and bju data are calculated approximately, excluding boiling and frying)

Product	Measure	Weight, gr	Bel, gr	Fat, gr	Angle, gr	Cal, kcal
Chicken (legs) chicken (legs)	3 pcs	750	126	76.5	0	1185
Potatoes potatoes	2 pcs	200	4	0.8	36.2	160
Water water	1 l	1000	0	0	0	0
Canned green peas canned green peas	150 g	150	5.4	0.15	14.7	82.5
Carrot carrot	1 PC	75	0.98	0.08	5.18	24
Bulb onions bulb onions	1 PC	75	1.05	0	7.8	30.75
Image cream 10% fat	170 ml	170	5.1	17	6.8	200.6
Bay leaf Bay leaf	1 PC	0	0	0	0	0
Salt salt	5 g	five	0	0	0	0
Butter butter	40 g	40	0.2	33	0.32	299.2
Dill dill	1 PC	thirty	0.75	0.15	1.89	11.4
Total		2495	143.5	127.7	72.9	1993.5
1 serving		624	35.9	31.9	18.2	498.4
100g		one hundred	5.8	5.1	2.9	79.9