Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, sauté the chicken, onion, and garlic in butter until the chicken is cooked through and the onion is translucent.
2. Sprinkle the flour over the chicken mixture and stir until the flour is fully incorporated.
3. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes, until it thickens slightly.
5. Using a blender or immersion blender, puree the soup until it is smooth.
6. Return the soup to the pot and stir in the milk and heavy cream.
7. Season with salt and pepper to taste.
8. Let the soup simmer for an additional 5-10 minutes, until it is heated through.
9. Stir in the chopped parsley just before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or whole milk.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add diced carrots, celery, or potatoes to the soup for extra flavor and nutrition.
- Use leftover cooked chicken instead of raw chicken breasts.
- Add a pinch of cumin or paprika for a smoky flavor.
Tips and tricks:
- Be sure to stir the soup constantly when adding the flour and broth to prevent lumps from forming.
- Use a blender or immersion blender to puree the soup for a smooth and creamy texture.
- Adjust the seasoning to your taste by adding more salt and pepper as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Garnish the soup with a dollop of sour cream or a drizzle of olive oil.
Pairings:
Serve the soup with crusty bread or crackers for dipping.
Suggested side dishes:
Serve the soup with a side salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or milk to thin it out.
Food safety advice:
Be sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
Food history:
Tavuk Göğsü Soup is a traditional Turkish soup made with chicken breast and milk.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Turkish