Soup Recipes: Chicken Cream

Ingredients:

300 grams steamed or boiled chicken breast

1 small onion

1 tablespoon vegetable oil

100 ml milk

100 ml cream

1 cup water

1 tablespoon cornflour

Parsley for garnish only

Salt to taste

Black pepper powder(optional)

Preparation:

Cut the cooked chicken breast into small pieces. Add milk and blend using an electric blender. Chop onion finely and keep aside. In a pan, heat oil and saute chopped onion till soft. Pour the blended chicken and milk into the pan. Add water and bring to boil, stirring continuously. Lower the flame and let soup simmer. In the meanwhile, make a paste of cornflour and water and add to the simmering soup. Stir.

Finally, add salt and pepper powder (as per taste), and cream. Stir and then turn off the flame. Serve hot garnished with parsley. Creamy Chicken Soup is an ideal recipe for a warm supper on a cold autumn/winter day. When preparing it, you may want to add more cream or less water into the recipe(it all depends on how you like your soup -thick and creamy, or thin and watery, you decide!)

Also it is not absolutely necessary to add cornflour only, you can make the paste using plain white or wholemeal flour also. Or may choose to skip this step altogether. Sometimes, I will make this recipe with only chicken, milk, water and salt. Blend it altogether. Pour into a pan and boil once. Turn off the flame and serve hot with a generous amount of grated cheese and a hint of black pepper powder. It's lovely anyway! Simply Delicious!