Cream Of Chicken Soup Recipe

Ingredients

• Chicken (boiled diced). . . . . . . . . 300 gm
• Chicken stock. . . . . . . . . . . . . . . . . . . 4 liters.
• Flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 300 gm
• Butter or oil. . . . . . . . . . . . . . . . . . . . . 400 gm
• Whole garlic crushed. . . . . . . . . . . 2 No.
• Cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 tbsp.
• Onion (chopped). . . . . . . . . . . . . . . ½ med
• Bay leaf. . . . . . . . . . . . . . . . . . . . . . . . . . .1 No.
• Parsley for garnish or green dhania

How to make Cream Of Chicken Soup

1. Heat the Butter in a pan, fry the onions and garlic in it until they get soft.
2. Add flour continue cooking for another 2 minutes, stir in the stock slowly, slowly.
3. Take off from fire and strain it in another pan.
4. Put again on fire to boil then let it simmer for 5-20 minutes or until becomes thick put in chicken pieces in it.
5. Take off from fire and serve by adding cream in it and garnish with parsley.