Polish Chicken and Dill Soup (Zupa Koperkowa)

Ingredients

• 8 cups Chicken Broth
• 2 cups Cooked Chicken Breast
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Onion
• 1/2 cup Fresh Dill
• 1/2 cup Heavy Cream
• 2 tablespoons All-Purpose Flour
• 2 tablespoons Butter
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Peel and dice the potatoes, carrots, and onion.
2. 2In a large pot, melt the butter over medium heat. Add the onion and cook until softened.
3. 3Add the diced potatoes and carrots to the pot. Cook for 5 minutes.
4. 4Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes and carrots are tender.
5. 5In a small bowl, whisk together the heavy cream and flour until smooth. This prevents lumps.
6. 6Slowly pour the cream mixture into the soup, stirring constantly. Simmer for 5 minutes to thicken.
7. 7Add the cooked chicken and fresh dill to the soup. Season with salt and pepper.
8. 8Heat through and serve hot.

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