Garlic Sour Cream Chicken Soup
Just in time for cold season! A hug in a bowl, this chicken soup puts a spin on the classic with the subtle taste of ginger, the fresh zest of lemon, and the smooth richness of Bison Sour Cream.
Servings
4
Prep Time
5m
Cook Time
40m
Total Time
45m
This recipe uses:
Ingredients
- 1 cup Bison Sour Cream, room temperature
- 4-1/4 cups water
- 2 medium chicken breasts
- 2 carrots, peeled and chopped in large chunks
- 1 parsnip, peeled and chopped in large chunks
- 1/2 turnip, peeled and chopped in large chunks
- 2 onions, chopped in large chunks
- 2 eggs, room temperature
- 4 garlic cloves, minced
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp parsley, chopped
- 1 tsp lemon juice
Instructions
Step 1
Remove Bison Sour Cream and eggs from the refrigerator at least one hour prior to cooking soup.
Step 2
In a large pan, add 4-1/4 cups of water, chicken breasts, and a pinch of salt. Bring water to a boil.
Step 3
Add carrots, parsnips, turnip, and onion to pan. Cook, uncovered, until tender.
Step 4
Remove chicken breasts from the pan and shred. Also remove vegetables and cut into smaller cubes.
Step 5
Mix Bison Sour Cream and eggs in a separate bowl. Once smooth, add a ladle of chicken broth from the pan. Whisk mixture and repeat with 3-4 more ladles of broth.
Step 6
Transfer shredded chicken, vegetables, and creamy mixture to the pan with the chicken broth.
Step 7
Add garlic, lemon juice, salt, and pepper. Increase heat and bring to a boil.
Step 8
Once soup boils, remove from heat, add parsley for garnish, and enjoy!