Soup with chicken, pasta and cream

A new version of everyone's favorite chicken noodle soup. Surprisingly, the taste is completely different.

Ingredients

• 2 l chicken broth
• 1 kg chicken thigh fillet
• 2 medium onions
• 2 medium carrots
• 1 stalk of celery
• 200 g spiral pasta
• 1 glass of cream with a fat content of 22%
• 2 tbsp. l. flour
• 2 tbsp. l. butter
• greens for serving
• salt, freshly ground black pepper

Directions

1. Cut the fillets into large cubes and place in a bowl. Add flour, salt and pepper and stir. Peel vegetables, cut into medium cubes.
2. In a large saucepan, heat the oil over medium heat and sauté the chicken in several stages until golden brown on all sides. Transfer the finished fillet to a plate.
3. Put vegetables in a saucepan, fry until golden brown, 5 minutes. Then pour in the broth and bring to a boil. Transfer the chicken to the soup, cook for 5 minutes. Season the soup with salt and pepper, add the pasta and cook until tender. At the end of cooking, pour in the cream, heat for 2 minutes, and remove the soup from heat.
4. Serve the soup sprinkled with finely chopped herbs.