To make the chicken broth: Place in a deep pot the water with the carrot, 1 onion, 4 cloves of garlic, leek, celery, herbs, chicken scraps, and the clove.
Leave on the heat until reduced by half, strain and set aside.
Sauté the chopped onion, garlic, and diced chicken breast in butter or oil.
Add 1.5 liters of the previous broth, bring to a boil. Dissolve the cornstarch with a tablespoon of cold water and integrate it into the preparation while continuing to mix.
Temper the cup of cream by adding two or three tablespoons of the hot broth while stirring to prevent lumps from forming. Pour it into the pot.
Season to taste and cook for 15 minutes over low heat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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