cream of chicken soup
Basic ingredients for cream of chicken soup
- 100g boneless chicken pieces,
- chopped into cubes 1/2 cup butter
- 1 tablespoon oil
- 12-15 peppercorns
- 1 bay Leaf
- 3-4 inches celery sticks,
- cut in 1/2-inch pieces 3-4 inch leek,
- cut in roundels 3-4 inch leek
- 1 small carrot, cut into 1/2-inch pieces
- 1 tbsp refined flour
- Salt to taste
- 1 cup milk Black pepper powder
- To taste Bread rolls
How to make cream of chicken soup
- First of all, In a nonstick skillet, heat butter and oil. Add black peppercorns and bay leaf to the pan.
- Sauté the chicken pieces in a pan. Now Cook on high heat for about 5-7 minutes. Mix in the thyme. Cook for 8-10 min.
- Mix in refined flour. After this, Salt, mix well, and cook until the chicken is cooked. Turn off the heat.
- The mixture should be transferred to a blender jar. Add a bit of water to make a smooth paste. Now Place the mixture in a saucepan and heat it again.
- Mix in milk. Cook for about 1-2 minutes. Mix in the black pepper powder and cream. Let it cook for about a minute, then turn off the heat.
- Place the soup in a bowl. Add fresh cream to taste. Sprinkle crushed peppercorns and thyme on top. Serve warm with bread rolls