CHICKEN AND CORN SOUP

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rrecipe

INGREDIENTS

1 liter chicken broth

1 & ½ cup milk

Cream 200ml

1 tbsp cooking oil

Butter 3-4 tablespoons

Boneless chicken (cubes) 250g

Garlic (chopped) 1 tbsp

Onion (chopped) 1 large

Carrot (grated) ½ cup

Celery (chopped) ½ cup

2 tbsp all purpose flour

Red potatoes (peeled and cubed) 2 cups

Corn kernels (boiled) 2 cups

Black pepper (crushed) ½ tsp

Dried thyme 1 teaspoon

Salt 1 tsp or to taste

Worcestershire sauce 2 tbsp

Green onion (chopped) for garnish

DIRECTIONS

* In a saucepan, add the chicken broth, milk, cream, whisk well and bring to a boil, partially cover and cook over low heat for 14-15 minutes.

* Remove the foam and excess cream layer from the milk and reserve the milk and broth mixture for later use.

* In a saucepan, add cooking oil, butter and let melt.

* Add the chicken and mix well until it changes color.

* Add garlic, onion, mix well and cook for one minute.

* Add carrot, celery, mix well and cook for 3-4 minutes.

* Add all-purpose flour, mix well and cook for one minute.

* Add the milk and broth mixture and mix well.

* Add red potatoes, corn kernels, mix well and bring to a boil, cover and cook over low heat for 8-10 minutes.

* Add cracked black pepper, dried thyme, salt, Worcestershire sauce and mix well, cover and cook over low heat for 15-20 minutes.

* Garnish with green onion and serve!

Recipe courtesy:

Fusion Food (Recipe by Seema Hanif)

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