Ingredients
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Chicken Fillet – 17 ½ oz (500 g)
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Mushrooms – 17 ½ oz (500 g)
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Potatoes – 17 ½ oz (500 g)
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Cream – 7 tbsp
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Salt – to taste
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Sunflower Oil – 1 tbsp
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Yellow Onions – 1
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Bell Peppers – 2
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Canned Peas – 14 oz (400 g)
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Curry – 1 tbsp
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Ground Black Pepper – to taste
Recipe
We don’t know what aromas filled the cold halls of glorious Camelot and which dishes King Arthur loved the most. But it’s a fact: anyone in the castle would prefer something hearty and warming for lunch. Just like this chicken soup with mushrooms!
Using a chicken carcass, you can make a delicious and healthy broth. But the royal chicken soup is worthy of an exceptionally tender fillet. To add some flavor, we are going to use curry powder, a spice that in the distant times of King Arthur was as valuable as gold.
Steps
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1
Done
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Peel the potatoes, dice them, put them in a deep pot and cover with water. Place over medium heat. |
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2
Done
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Cut the fillet into cubes, sprinkle with curry powder and fry in a skillet preheated with oil. Place the fillet in the pot with potatoes. |
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3
Done
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Saute finely chopped onion in the skillet. Add sliced mushrooms and bell peppers cut into strips. Stir, cook for 5 minutes and transfer to the pot. |
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4
Done
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Add drained peas to the soup. Season it with salt and pepper to taste. Cook for 10 minutes. |
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5
Done
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Thicken the soup with cream, cook for 3 minutes, and serve. |
The soup turned out rich, satisfying, and balanced in flavor. Give this dish a try and don't forget to leave a comment!
