Chicken & Spring Cabbage Cream Soup

Name: Chicken & Spring Cabbage Cream Soup
Yield: 4 servings
Cuisine: American
Ingredients: 2 small filets Anchovies; 1 tsp Garlic; 1/2 Onion; 120 grams Cabbage; 160 grams Chicken (thigh meat); 1 tbsp Cake flour; 1 dash Salt and pepper; 400 ml Water; 1 Cubed bouillon (or consommé soup stock); 300 ml Milk; 1 Black pepper; 1 tbsp Olive oil

cookpad.japan @cookpad_jp

I wanted to eat a side-dish soup, so I made this with spring cabbage and fresh onions.

Be careful not to burn the anchovies and garlic. Recipe by KaoRi

I wanted to eat a side-dish soup, so I made this with spring cabbage and fresh onions.

Be careful not to burn the anchovies and garlic. Recipe by KaoRi

cookpad.japan @cookpad_jp

I wanted to eat a side-dish soup, so I made this with spring cabbage and fresh onions.

Be careful not to burn the anchovies and garlic. Recipe by KaoRi

I wanted to eat a side-dish soup, so I made this with spring cabbage and fresh onions.

Be careful not to burn the anchovies and garlic. Recipe by KaoRi

Saved

Ingredients

4 servings

2 smallfilets Anchovies
1 tspGarlic
1/2Onion
120 gramsCabbage
160 gramsChicken (thigh meat)
1 tbspCake flour
1 dashSalt and pepper
400 mlWater
1Cubed bouillon (or consommé soup stock)
300 mlMilk
1Black pepper
1 tbspOlive oil

Saved

Steps

1

Mince the anchovies and garlic. Cut the chicken into bite-sized pieces, sprinkle black pepper, and coat in flour.
2

Thinly slice the onion and cut the cabbage into bite-sized pieces.
3

Add olive oil, anchovies, and garlic to a pot and saute on low heat. Once fragrant, add the chicken and cook on medium heat.
4

Once the chicken has browned, add the onions and cook until half-translucent. Add the cabbage and bouillon and cook on low to medium heat for about 7 minutes.
5

Once the contents have cooked through, add milk and simmer on low heat for 5 minutes. Season with salt and black pepper and it's complete!