The best recipes for creamy soup with poultry or kaldoun. Enjoy like never before!

We guarantee you that you have never eaten such a creamy soup before!

That’s why you have to try these Kaldoun recipes, the soup of your dreams!

The soup is full of tender meat, vegetables and cream, which gives it a completely different dimension than you are used to with ordinary soups and broths.

So which one will you try first?

Chicken Kaldoun

This creamy chicken soup is perfect for serving in cold weather. Thick and hearty, cooked quickly! Pair this easy soup recipe with a green salad or, if you’re really hungry, a grilled cheese sandwich.

What will we need

1. 750g boneless skinless chicken breast (cut into 2 slices)
2. 2 teaspoons rapeseed oil
3. 2 tablespoons of butter
4. A spoonful of plain flour
5. 80 g finely chopped onion
6. 2 medium carrots (sliced)
7. 2 celery stalks (chopped)
8. 120 g of frozen corn
9. 500 ml of chicken stock
10. A teaspoon of dill
11. 120 g of frozen peas
12. 250 ml cooking cream
13. Salt

Method

1. Melt the butter with the olive oil in a large saucepan over medium-high heat
2. Add the onion, carrot, celery and salt and cook, stirring frequently, for up to 8 minutes, until the vegetables soften slightly
3. Add the flour and stir to coat the vegetables
4. Pour in the stock and cream and let the mixture come to a boil
5. Stir in the chicken and peas, cover the pot and cook on a low heat until the chicken is cooked
6. If necessary, we can add water or stock if the soup seems too thick
7. We serve immediately

Goose kaldoun with dumplings

Goose is probably not considered a diet food because it is relatively high in fat. However, during the holidays, we can leave the diet and enjoy a little less healthy snacks. Goose meat is not only unhealthy, but also contains important minerals for the body, such as iron for healthy blood formation and magnesium for the health of the nervous and muscular systems.

What will we need

For soup

1. Soup vegetables (such as carrots, leeks, celery, onions)
2. 500 g of goose offal
3. 3 peppercorns
4. Salt
5. 2 tablespoons of butter
6. 2 tablespoons plain flour
7. 250 ml of whipped cream
8. A teaspoon of ground paprika
9. Grated nutmeg
10. ½ yellow bell pepper
11. ½ orange bell pepper
12. ½ bunch of parsley

For dumplings

1. 200 g buns
2. 100 ml warm milk
3. 20 g of soft butter
4. Egg
5. Yolk

Method

1. Rinse the soup vegetables, peel them and roughly chop them as needed
2. Rinse the goose offal with the goose
3. Place the vegetables, goose giblets, 2 teaspoons of salt and pepper in 1 liter of cold water and bring to a boil
4. Cook the mixture on medium heat for about 1 hour
5. Then drain the foam and strain the broth
6. Heat the butter in a large pot and add the flour, stirring constantly
7. Pour the broth and cream into the butter and flour, stirring constantly
8. Reduce the temperature and let it bubble slightly for about 10 minutes
9. Rinse the pepper halves, remove the seeds and cut them into cubes
10. Add diced paprika to the soup and season with grated nutmeg, salt, pepper and chopped parsley
11. For the dumplings, soak the chopped husks in milk for about 20 minutes
12. Beat the butter until fluffy
13. Add the egg and yolk and beat into the butter
14. Stir the bread croutons into the butter mixture, season with salt, pepper and nutmeg and leave to cool for about 30 minutes
15. In the meantime, bring a pot of salted water to boil on the stove, where we will cook the dumplings
16. With wet hands, form dumplings from the dough and cook for 10-15 minutes in hot salted water
17. Serve the goose stew with dumplings immediately

Duck Kaldoun with egg noodles

This Cream of Duck Soup recipe is one of my mom’s recipes that I never get tired of. It is truly one of the best soup recipes you will ever taste. It is great for any mess, when you have the flu or need to warm up.

What will we need

1. 760 g leeks (thinly sliced)
2. 660 g celery (peeled and diced)
3. 3 tablespoons of butter
4. 1.25 liters of chicken stock
5. 60 ml of 15% or 35% cream
6. Parsley (chopped)
7. Baked duck leg (boned and portioned)
8. 75g sharp cheddar cheese (sliced)

On egg noodles

1. 200 g plain wheat flour
2. 2 eggs
3. Salt

Method

1. Fry the leek and celery until soft in a large pot in butter
2. Add the broth and bring the mixture to a boil
3. Simmer in a covered pot for 20 minutes until the vegetables are soft
4. Blend the soup until smooth in a blender or hand blender
5. Then strain it through a sieve
6. Season with salt and pepper
7. Add cream as needed
8. Keep the kaldoun warm until ready to serve
9. Sprinkle the soup with parsley before serving
10. Pour flour over the egg noodles on the work surface, making a hole in it
11. Beat the egg into it, add salt and gradually work in the flour from the center
12. As soon as we create the dough, we start kneading and working it
13. If necessary, we can adjust the consistency of the dough with a spoonful of ice water or extra flour
14. Wrap the finished dough in cling film and let it rest in the fridge for 30 minutes
15. Roll out the rested dough into a thin sheet, dust with flour and let it dry for a while
16. Then cut the sheet into strips and then into noodles
17. Add the finished noodles to the soup in step 7 and let it boil

Poultry kaldoun

The best and easiest cream soup you will love. Especially since you won’t be spending all day in the kitchen and will have everything done and ready in less than 30 minutes! This soup recipe is perfect for an easy weeknight dinner and for anyone who loves hearty soups.

What will we need

1. 250 g of boiled, chopped chicken breast
2. 125 g of boiled goose offal
3. 125 g cooked duck breast
4. 1 liter of chicken stock (or vegetable stock)
5. 2 teaspoons of olive oil
6. 100 g chopped onion
7. 200 g diced carrots
8. 100 g of diced celery
9. 2 cloves of garlic (chopped)
10. 220 g of grated soft cheddar cheese
11. 125 g soft cream cheese)
12. 100 ml of heavy cream
13. A teaspoon of kosher salt
14. Fresh black pepper
15. 400g uncooked pasta (any small pasta)
16. 200 g of baby spinach
17. 100 g Parmesan cheese (for decoration)

Method

1. Heat the oil in a large pot and add the carrot, celery, onion and garlic
2. We start frying for about 5 minutes until the vegetables are soft and fragrant
3. Add the cooked poultry and giblets and continue cooking for 3 minutes, stirring regularly
4. Add broth, heavy cream and cream cheese
5. Cover the pot and bring to a boil, then cook for another 15 minutes
6. Reduce the heat, then add the pasta and cheddar and cook until the pasta is cooked to the bite, al dente
7. Towards the end of cooking, add the spinach to the poultry stew and stir until the spinach wilts
8. Season the soup with salt and black pepper
9. Divide the creamy chicken pasta soup into bowls and top with extra Parmesan

Creamy turkey soup

Creamy turkey dumpling filled with tender meat, soup vegetables, herbs, cream and wine, with the taste and aroma of nutty Gouda cheese. This is the perfect soup for any cold discomfort.

What will we need

On the basis

1. 2 tablespoons of oil
2. 2 tablespoons of butter
3. 4 tablespoons plain flour
4. 250 ml of chicken stock

For soup

1. 2 tablespoons of butter
2. 2 tablespoons of oil
3. 6 carrots, peeled and sliced
4. 2 stalks of celery cut into slices
5. Medium yellow onion diced
6. Chopped clove of garlic
7. 750 ml of chicken stock
8. 30 ml of dry or semi-dry white wine
9. 500 ml of cooking cream
10. ½ teaspoon of freshly ground black pepper
11. A spoonful of dried parsley
12. 3 bay leaves
13. 2 teaspoons Provencal spices
14. ½ teaspoon of turmeric
15. ½ teaspoon paprika
16. ¼ teaspoon red pepper flakes
17. 750 g cooked turkey cut into cubes
18. Gouda (grated for garnish)
19. Fresh parsley (chopped for garnish)

Method

1. Heat 2 tablespoons of oil and 2 tablespoons of butter in a medium saucepan and sprinkle flour on top
2. Whisk quickly until the ingredients are well combined
3. Cook, whisking occasionally, until the roux acquires a light golden brown color
4. Slowly and constantly whisking, pour 250 ml of chicken stock into the roux and quickly whisk until you have a smooth mixture
5. Remove the jíška from the heat and set aside
6. In a large saucepan, heat 2 tablespoons of butter and 2 tablespoons of oil over medium-high heat
7. Add carrots and celery
8. Saute them for 5 minutes and stir occasionally
9. Add the diced onion and fry for another 3 minutes until the onion turns translucent
10. Add the chopped garlic and cook for 30 seconds so that the garlic becomes fragrant
11. Slowly add the broth and mix
12. Add the wine, the roux and mix well again
13. Bring the mixture to a boil and stir frequently
14. Reduce the heat to low and add all the other ingredients except the Gouda cheese
15. Cook for 15 minutes and then taste and season with salt and pepper if necessary
16. Continue to cook the Kaldoun until it thickens, about another 30-45 minutes, or until the desired consistency
17. Throw away the bay leaves
18. Garnish with a sprinkling of grated Gouda and parsley
19. Served with crusty toasted bread

History of the Feast of St. Martin

Goose Kaldoun is an integral part of the celebration of St. Martin’s Day, which we celebrate every year on November 11. Modern traditions are connected with the serving of various delicacies made from goose or duck and especially St. Martin’s wine. Let’s see what, apart from the acquired feast, preceded the creation of this holiday.

Martin of Tours, known today as Saint Martin, was born in 316. During his youth he was greatly influenced by his father, at whose wishes and to Martin’s displeasure, he became a soldier. Despite his opposition, he was a very successful soldier and was soon promoted.

After returning from the armies, he lived as a hermit and in 372 became a bishop. He lived a very modest life for the rest of his life. In 397, he died during one of his missionary journeys. He lived to be, at that time, a respectable 81 years old, and his funeral took place on November 11, to which this holiday applies.

The celebrations of this holiday unmistakably include geese, which, according to legend, disturbed Martin during his sermon, and therefore must serve their punishment on a roaster during his feast.

Another rumor says that Martin was not very interested in being appointed a bishop and hid in a barn among geese before this appointment. But they betrayed him with their loud speeches.

Historically, the celebrations fell on the period when the agricultural year was ending, the crops had already been harvested and preserved, and it was one of the last major celebrations before the upcoming six weeks of Lent.

The St. Martin’s table traditionally included goose meat, which was cooked to the last bit, when the offal was used in caldoun, the liver was made into pâté or fried in goose fat, and the rest was a traditional roast.

In addition to meat, pastries known as St. Martin’s rolls, horns or horseshoes are a traditional dish.