Cream of Chicken Soup
Cream of Chicken Soup
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  • 1 large red onion, sliced
  • 3 tablespoons (45 ml) butter
  • 2 cloves garlic, chopped
  • 3 carrots, sliced
  • 2 skinless (or not) chicken thighs
  • 6 cups (1.5 litres) water
  • Salt and pepper
  • Preparation
  • In a saucepan, sauté the onion in the butter for 5 minutes. Add the garlic and cook for 1 minute. Add the remaining ingredients, cover and simmer gently for about 50 minutes.
  • Remove the chicken and debone.
  • Return to the saucepan.
  • In a blender, purée the soup until smooth.
  • Season with salt and pepper.
  • Serve.
  • Description
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