Creamy chicken soup Featured

  • 1.8 lb (850g) Chicken Breast
  • 4 Tbsp Unsalted Butter
  • 1/4 Cup Heavy Cream
  • 2 Carrots
  • 4 Celery Sticks
  • 1 Bell Pepper
  • 1 Russet Potato
  • 1 Onion
  • 3 Garlic Cloves
  • 3 Bay Leaves
  • Salt, White Pepper Powder

1- Peel and slice the carrots.
2- Slice the celery sticks.
3- Chop the bell pepper.
4- Peel and dice the russet potato.
1- Place chicken breast in a pot. 2- Add 3 garlic cloves. Cut the onion in four and drop them in the pot.
3- Add 3 bay leaves and few pinches of salt.
4- Add enough boiling water to cover the chicken.
5- Cover the pot with a lid, simmer for 20 minutes over medium heat.
6- In a separate pot, melt unsalted butter over medium heat.
7- Add the sliced carrots, celeries and bell pepper, cover the pot with a lid and simmer for 10 minutes or until the veggies are tender.
8- Back to the chicken pot, remove the chicken breast and the bay leaves from the pot. 
9- Add the chicken broth to the veggie pot or vice versa.
10- Add some white pepper powder and the diced potatoes.
11- Cover the pot with a lid, simmer for 10 minutes.
12- Mash the ingredients thoroughly.
13- Stir heavy cream in and turn off the heat.

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