Creamy Chicken Soup with Sour Cream and Herbs

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 6 cups (1.4 liters) chicken broth 6 cups (1.4 liters) chicken broth
• 1 cup (240 ml) sour cream 1 cup (240 ml) sour cream
• 1 cup (240 ml) heavy cream 1 cup (240 ml) heavy cream
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (12g saturated)
• Carbohydrates: 10g (4g sugars)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced carrots and celery to the pot, and cook for another 5 minutes, until slightly softened.
3. 3.
   Add the chicken pieces to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the chicken is cooked through and tender.
4. 4.
   Remove the chicken pieces from the pot and set aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces.
5. 5.
   In a separate bowl, whisk together the sour cream, heavy cream, and flour until smooth.
6. 6.
   Slowly pour the sour cream mixture into the pot, stirring constantly to prevent lumps from forming. Cook for an additional 5 minutes, until the soup thickens slightly.
7. 7.
   Return the shredded chicken to the pot and add the chopped dill and parsley. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Creamy Chicken Soup hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Chicken — For a more flavorful soup, you can use bone-in chicken pieces instead of boneless. Just make sure to remove the bones before adding the shredded chicken back to the soup.
• Sour cream — Opt for full-fat sour cream to achieve a rich and creamy texture in the soup.
• Fresh herbs — If you can't find fresh dill or parsley, you can substitute with dried herbs. However, fresh herbs will provide a more vibrant flavor.

Tips & Tricks

• To save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking the chicken from scratch.
• For a lighter version, you can use Greek yogurt instead of sour cream.
• Customize the soup by adding other vegetables such as peas or mushrooms.
• If you prefer a thicker soup, you can increase the amount of flour in the sour cream mixture.
• Serve the soup with a dollop of sour cream and a sprinkle of fresh herbs for an extra touch of flavor.

Serving advice

Serve the Creamy Chicken Soup with Sour Cream and Herbs as a main course accompanied by crusty bread or traditional Romanian cornmeal polenta (mamaliga). It can also be enjoyed as a starter or a comforting meal on its own.

Presentation advice

Garnish the soup with a drizzle of olive oil and a sprinkle of fresh herbs to enhance its visual appeal. Serve it in individual bowls or in a large tureen for a family-style presentation.