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  • Writer's pictureNorman Group Realty

Creative Culinary Cuisine by Nechama "Nicky" Norman

This Cream of Chicken soup will keep you warm on the cold winter days.

(Photo Credit: @estiphotography)


1 pound chicken bones

2 chicken breasts

2 tablespoons oil

3 large onions, diced

2 large zucchini, peeled and chunked

2 large carrots, finely diced

2 celery stalks, finely diced

2 parsnips, peeled and finely diced

2 1/2 teaspoons salt

1/2 teaspoon black pepper


Place chicken bones and breasts in a net bag. Set aside.

Heat oil in large stockpot over medium heat.

Add onions and zucchini and saute until onions and zucchini are very soft (15-20 minutes)

Add 6 to 8 cups water.

Using an immersion blender, puree until smooth.

Add carrots, celery, parsnips, and chicken in net bag and let simmer over low heat for two (2) hours.

Remove net bag.

Add one chicken breast to soup and blend again.

Dice the second chicken breast and return to the pot.

Add more water, if necessary, to thin soup to desired thickness.

Season with salt and pepper to taste.

Yield: Serves 8

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