FRIJE

Instructions

• 1.   Peel the onion and carrots.
• 2.   Wash the leek.
• 3.   Finely slice the onion, celery, and leek.
• 4.   Cut the carrots into small pieces.
• 5.   Brown the chicken in butter and olive oil on both sides.
• 6.   Reserve the chicken on a plate.
• 7.   Pour the vegetables into a Dutch oven, scrape the bottom a bit to release the juices, and let cook for 10 minutes, stirring regularly.
• 8.   Add flour, mix.
• 9.   Return the chicken thighs to the Dutch oven, pour in the chicken broth and thyme sprigs.
• 10.   Bring to a boil, then reduce the heat.
• 11.   Cover and let simmer for 30 minutes.
• 12.   When the chicken is cooked, remove it from the Dutch oven, remove the skin, and shred the meat with forks.
• 13.   Place it back in the Dutch oven.
• 14.   Add frozen peas, and let simmer uncovered for another 4 minutes.
• 15.   Add vermicelli, and continue cooking for an additional 4 minutes.
• 16.   Pour in the heavy cream, lemon juice, and pepper to taste.
• 17.   Let it heat up, and serve immediately!
• 18.   Tip: You can prepare this soup in advance, but without the vermicelli.
• 19.   Add the vermicelli when reheating your soup (about 4 minutes of cooking in the simmering soup).

Nutritional information *

Reference

• recime.app/p/ff4e9bc3-2df5-4ce3-8c8c-f7f8c279c7ab