A wonderful soupy meal with chicken and vegetables. Very delicious and light. This time I made it without onion and added other vegetables. Preparation is quick and simple. Follow the recipe.
Ingredients: simple, total time: 60 min. 4 serving
1 liter of chicken or vegetable broth
600 g of chicken breast/ or 5 pcs. thighs, or drumsticks
300 g of potatoes/ sliced or diced/or 6 small potatoes
100 g of butter
2 big carrots/ cut into rings
1 stick of celery/ finely chopped
3 cloves of garlic/ minced
3 boiled asparagus/ blended
1 full Tbsp of flour
1 bay leaf
sprig of thyme/ or 1 tsp dry
salt and black pepper to taste
1 small stalk with celery leaves
fresh parsley for serving/ finely chopped
Preparation:
Chicken meat, clean it from the skin and unnecessary fat and bones (you can leave it if you want). If you have a thigh, you can leave it in one piece as drumsticks. Wash the meat and dry well with kitchen paper. If you have chicken breast, cut it into cubes.
Season chicken meat with salt and pepper, then fry in a little oil until golden brown on all sides.
Remove the chicken cubes with the help of a slotted spoon.
Place the fried meat on a plate. Set aside.
In boiling water add washed and cleaned asparagus let it cook about 7 minutes. Strain and cut into pieces and blend into a creamy structure with 50 ml of water. Set aside.
Melt the butter in a deep pan, then fry the chopped carrot and celery on low moderate heat. Stew the vegetables for about 10 minutes, until they are soft.
Then add the chopped garlic and continue to fry for another minute or so, until fragrant.
Add flour and mix everything well and without lumps.
Pour over the chicken broth, add chopped fried chicken or a piece of thigh, diced potatoes, a bay leaf and a sprig of thyme.
Wait for it to boil, then add the asparagus cream, small stalk with celery leaves, season with salt and black pepper to taste, let it cook for 40-45 minutes on low moderate heat covered, until the chicken is tender and the potatoes are completely cooked.
Sprinkle with chopped fresh parsley.
Serve this stew with your favorite salad.
Buon appetito!
NOTE:
If you really want, you can add onions and stew for 5 minutes before adding carrots and celery.
Instead of asparagus, you can add spinach or broccoli.
If you like it thicker, add another tablespoon of flour mixed with a little water.
Keep the rest of the food covered in the refrigerator for up to 4 days.
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