Creamy Chicken Soup
3
The family’s version
- Chicken and vegetable soup
- Tender chicken pieces
- Crackers on the side
The Level 3 version
- 180 g boneless skinless chicken thigh
- 100 g peeled potato
- 80 g peeled carrot
- 500 ml low-sodium chicken stock
- 80 ml cream
- Commercial thickener as needed
Convert it
- Simmer the chicken, potato, and carrot in stock until every ingredient is falling-apart tender.
- Blend the Level 3 portion with the cream for at least 2 minutes until completely smooth.
- Pass the soup through a fine sieve; no chicken fibers, vegetable skin, or other bits should remain.
- Adjust with stock or thickener until it drips slowly in dollops through a fork and more than 8 mL remains in the syringe after 10 seconds, with some flow.
- Re-test at serving temperature. Serve without crackers, herbs, or pieces floating in the bowl.
EquipmentHigh-speed blender, fine sieve, 10 mL syringe
SLP tipChicken fibers can hide in a smooth-looking soup, so the sieve is essential rather than optional.
Before serving: run the spoon tilt and fork drip tests on the finished plate. Recipes guide you to a texture. Only the test confirms it.
Follow Your Swallow · https://followyourswallow.com/recipes/creamy-chicken-soup-level-3
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