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Carrot Chicken Soup with Croutons

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Carrot Chicken Soup with Croutons

The perfect carrot chicken soup with croutons recipe with a picture and simple step-by-step instructions.

  • 700 gr Carrots
  • 2 Piece Onions
  • 0,75 liter Clear broth
  • 400 g Chicken breast fillet
  • 100 g Creme fraiche Cheese
  • Zwieback
  • Salt, pepper, chervil, butter
  1. Wash the carrots, peel and dice.
  1. Peel the onion and cut into small pieces.
  1. Heat the butter, sauté the onions and carrots.
  1. Deglaze with the stock and add the chicken breast.
  1. Cook for about 15 minutes.
  1. Then take out the chicken breast and cut into small pieces.
  1. Puree the carrots with the hand blender, add creme fraiche and season with salt and pepper.
  1. Put the chicken fillet back in the soup.
  1. Cut the rusk into cubes and toast in the butter.
  1. Arrange the soup with the roasted rusks and chervil on a plate.
Dinner
European
carrot chicken soup with croutons

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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