Chicken Soup with Cream

Name: Chicken Soup with Cream
Prep time: 45 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 onion, medium, diced into small squares; 2 green bell peppers, cut into small cubes, without seeds or veins; 4 carrots, peeled, diced into small cubes; 2 stems celery, washed and chopped (including the leaves); vegetable oil; 1 package pasta, for La Moderna ® screw pasta soup; 1 1/2 cups sour cream, (for whipping, unsweetened); 1 pinch nutmeg, freshly ground; 1 chicken breast, washed and cut in half; water; salt and pepper

Veronica Maricel De la Riva Galindo

A flavorful soup for cold days. There’s nothing like the taste of a homemade soup that comforts you and leaves you completely satisfied. This soup also has the benefits of carrot, celery, bell pepper, and onion that make your body healthier. Don’t wait any longer and prepare it for everyone at home.

Reviewed by Editorial Team of Kiwilimón

Published: 10-07-2015

Preparation

15 mins

30 mins

Medium

Wash all the vegetables, chop the onion into small squares, peel the carrots and dice them, the same for the bell pepper removing veins and seeds, and chop the celery with leaves and stems. Heat a pot with oil and add the onion; let it soften and immediately add the carrot, celery, and bell pepper. When everything is slightly cooked, add the raw chicken breast, and enough water to cover the vegetables and a bit more to make it soupy. Season with salt and pepper to taste, let it boil covered for 20 to 25 minutes or until the chicken is cooked. When the chicken is cooked, remove it from the pot and shred it. Add the pasta soup to the broth and let it boil until al dente, approximately 12 minutes. Return the chicken and cream, grate the nutmeg, and adjust seasoning. Done, serve hot.