Ingredients

• 2 liters of chicken broth (with pieces of chicken)
• 2 carrots
• 3 medium potatoes
• 1/2 leek
• 1 broccoli
• chives and dill
• 1 tablespoon flour
• 100 ml heavy sour cream

Preparation

1. Bring broth to a boil (without chicken), add peeled carrot sliced, potatoes cut into cubes peeled and leek sliced. Cook for about 15 minutes.
2. Add broccoli florets and cook for about 5 minutes. Towards the end add meat from the chicken bones. Sprinkle with chives and dill.
3. Thicken the soup with flour mixed with a tablespoon of water and sour cream. Gently bring to a boil.