There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: Craving something warm? So are we. Try this deeply-satisfying, creamy chicken soup.
It's no secret that chicken soup is one of our favorite winter dishes, and this Belgian iteration has all the makings of a winner: It's easy to make, is chock-full of vegetables, and has a creaminess that's rewarding after a day of trekking through the cold. Originally from Ghent, a town in northern Belgium, this dish was incredibly popular in the 16th century and has stood the test of time. (While it's traditionally served with white fish, we love how easy this ingredient swap for chicken is.) Up the ante and add some potatoes or serve it with a thick slice of bread to soak up the broth from the bottom of the bowl.
We'd tell you to make a double batch, but that wouldn't be necessary: The entire process takes a little over 30 minutes from start to finish, so feel free to make a fresh pot the next time you need some help defrosting from a winter chill.
Serves 4 to 6
2 large carrots
2 celery stalks
4 chicken breasts
2 tablespoons butter
1 onion, chopped
4 to 5 cups chicken broth
1 cup heavy cream
2 tablespoons corn starch
1 egg yolk
1 handful fresh parsley, chopped
Photo by Alpha Smoot
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now