How to make Cream of Chicken Soup -
You won’t be satisfied with just one bowl of this delicious soup
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Fresh cream (ताज़ी क्रीम )
Cuisine : Fusion
Course : Soups
For more recipes related to Cream of Chicken Soup checkout Chicken Noodle Soup, Shredded Hot And Sour Soup, Creamy Chicken And Onion Soup, Chicken Spinach Soup . You can also find more Soups recipes like Cream Of Vegetable Soup With Spinach Dairy Free Spinach Soup-Cook Smart Tomato And Coconut Soup Beancurd Egg Drop Soup
Cream of Chicken Soup Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Cream of Chicken Soup Recipe
Boneless chicken cut into cubes 100 grams
Fresh cream 1/2 cup + to garnish
Butter 2 tablespoons
Oil 1 teaspoon
Black peppercorns 12-15
Bay leaf 1
Celery stick cut into 1/2 inch pieces 3-4 inches
Leek cut into roundels 3-4 inches
Small carrot peeled and cut into 1/2 inch pieces 1
Fresh thyme 1 sprig + to garnish
Refined flour 1 tablespoon
Salt to taste
Milk 1 cup
Black powder to taste
Bread rolls to serve
Method
Step 1
Heat butter and oil in a non-stick pan, add black peppercorns, bay leaf, celery, leek, carrot and mix well.
Step 2
Add chicken pieces, mix and sauté for 5-7 minutes on high heat. Add thyme and mix well and cook for 1-2 minutes.
Step 3
Add refined flour and mix well. Add salt, mix well and cook till chicken is done. Take it off the heat and cool slightly.
Step 4
Transfer the mixture into a blender jar, add a little water and blend to a fine paste. Strain the mixture into another non-stick pan and place it on heat.
Step 5
Add milk, mix well and cook for 1-2 minutes. Add black pepper powder, cream and mix well. Cook for a minute and take it off the heat.
Step 6
Transfer the soup into a serving bowl, drizzle fresh cream, sprinkle crushed black peppercorns and thyme. Serve hot with bread rolls.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
