Cream of Chicken Soup

Cream of Chicken Soup

An easy-to-make creamy soup for chicken lovers.
Serves 6

250 g/8 oz chicken with bones - cut into 4-5 pieces .
1 bay leaf (fey patta)
3 tbsp butter
3 tbsp plain flour (maida)
2.5 cups milk
1 tsp freshly ground pepper
2 tsp salt or to taste

4 tbsp cream
some chopped parsley or greens of green onion


- Place the chicken pieces, bay leaf and salt in a deep pan with 8 cups of water. Bring to a boil. Simmer covered on low heat for 10 minutes or till chicken turns tender. Remove from heat and let it cool completely.

- Pick up the chicken pieces from the stock, reserving the stock.

- Shred the meat from the bones. Discard the bones and bay leaf.

- Heat butter in a deep pan, add flour, and cook on low heat, till it turns golden. Remove from heat.

- Add milk slowly, stirring constantly to avoid lumps. Return to heat and cook till slightly thick.

- Add the reserved stock and freshly ground pepper. Bring to a boil.

- Add the shredded chicken, mix well. Boil. Check the seasonings.

- Pour into individual soup bowls and serve garnished with some chopped parsley and 1 tsp of cream in each bowl.

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