Hi, foodie lovers! Time flies so fast. After Eid al-Fitr, I cooked a lot of heavy meals—meat, chicken, and fish—and the table was overflowing with food. Well, this time I’m going to make something light for my lunch: a special chicken soup using free-range chicken raised at home. I intentionally set aside a little bit yesterday to prepare at home. This soup serves 2 to 3 people, but if you want more, you can simply increase the ingredient quantities.
Free-Range Chicken Cream Soup
Free-range chicken cream soup is a classic soup made by simmering free-range chicken with simple seasonings. To make the soup creamier, I simply added potatoes and egg yolks, which I blended in. The result is incredibly rich and delicious—even my husband can’t get enough of this soup. If you’re curious, let’s check out the recipe.
Ingredients
1 potato
1 carrot
1 stalk celery
3 shallots
2 cloves garlic
½ lime
1 teaspoon salt
1 boiled potato
Preparation Instructions
Marinate the free-range chicken with salt and lime juice for about 10 minutes. Then boil the chicken until tender in 2 liters of water; let it simmer until the liquid has reduced by half.
Chop the celery leaves, carrots, and potatoes to your liking.
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Next, blend the shallots and garlic until smooth, then add them to the simmering chicken.
Add the chopped vegetables and potatoes and boil briefly. Then, process the egg yolk and potato in a food processor until smooth and creamy.
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Add this mixture to the simmering soup, stir until well combined, and bring to a boil. Finally, add the chopped celery. Cook briefly and serve.
Result
The result is absolutely beautiful—I absolutely love the color in the serving bowl. It doesn’t look creamy at first glance, but when you stir the broth… oh my, it’s incredibly creamy and not fishy at all. That’s exactly what I was worried about, since egg yolks usually make dishes taste fishy. But who would’ve thought there’s no fishy taste at all, and the savory umami aroma comes through perfectly. As for the chicken, I first singe it after cleaning it to remove the fine feathers from the free-range chicken.
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It tastes so good—I really love the combination of the savory-sweet vegetables and the umami from all the natural ingredients coming together. I also deliberately didn’t sauté the spices at the beginning so my soup wouldn’t be oily, since the natural fat from the free-range chicken will render on its own.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.