Creamy chicken soup is one of the most popular soups that are accepted by everyone, which combines the delicious flavor of cream and the pleasant taste of chicken, so women are adept at presenting it from time to time in different ways.
Creamy chicken soup can be served alongside chicken Majboos and beetroot salad, or next to delicious rice foods like kabsa and mandi. Here's how to make Cream of Chicken Soup in a new way this time, but it's still a delicious and quick soup.
2 boiled boneless chicken breast cut into cubes
2 cups chicken stock
1 cup whole milk
1 cup of milk cream
1 egg yolk
2 tablespoons of lemon juice
4 tablespoons of flour
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
In a pot on a stove, heat the butter, then add the flour and stir until it turns golden.
In a side bowl, beat the egg yolk with the milk until it is completely homogeneous, then pour it over the flour on the stove and stir quickly and continuously until you get a thick consistency.
Add the milk cream and chicken broth and continue stirring until completely homogeneous.
Add the boiled chicken breast cubes and leave the pot on low heat for 10 minutes.
Serve hot cream chicken soup.
2 boneless, chopped chicken breast
10 Hill
10 parsley sweat
10 green coriander vein
10 sticks of dill
1 spring onion
3 bay leaves
2 teaspoons salt
1 carrot, sliced
1 teaspoon black pepper
2 tablespoons of cornstarch
1 cup noodles
5 tablespoons of chopped parsley
4 teaspoons lemon juice
3 cups of water.
In a large bowl, place the chicken, cardamom, parsley veins, coriander, dill, green onions, bay leaf, salt, carrots and black pepper.
Stir the ingredients until the chicken changes color.
Add the water and let the mixture boil until the chicken is tender.
Take out the chicken and describe the ingredients of the soup until it becomes clear.
In soup put vermicelli, starch, chopped parsley and lemon.
Leave the soup to boil, then add the chicken and serve.
4 chicken breast cut into large cubes
1 cup rice
1 onion
5 tablespoons of chopped parsley
1 teaspoon salt
1 teaspoon of mixed spices
3 cups of water
1 teaspoon cinnamon
In a large bowl, put the water, then chop the onion with wings and add it to the water
Add salt, spices and chicken until the chicken is tender.
Drain the rice and stir well.
Add the parsley and leave the mixture for a few minutes, then serve the hot chicken rice soup.
Creamy chicken soup ingredients
2 boiled boneless chicken breast cut into cubes
2 cups chicken stock
1 cup whole milk
1 cup of milk cream
1 egg yolk
2 tablespoons of lemon juice
4 tablespoons of flour
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
How to make cream chicken soup
In a pot on a stove, heat the butter, then add the flour and stir until it turns golden.
In a side bowl, beat the egg yolk with the milk until it is completely homogeneous, then pour it over the flour on the stove and stir quickly and continuously until you get a thick consistency.
Add the milk cream and chicken broth and continue stirring until completely homogeneous.
Add the boiled chicken breast cubes and leave the pot on low heat for 10 minutes.
Serve hot cream chicken soup.
Chicken noodle soup
Ingredients of chicken noodle soup
2 boneless, chopped chicken breast
10 Hill
10 parsley sweat
10 green coriander vein
10 sticks of dill
1 spring onion
3 bay leaves
2 teaspoons salt
1 carrot, sliced
1 teaspoon black pepper
2 tablespoons of cornstarch
1 cup noodles
5 tablespoons of chopped parsley
4 teaspoons lemon juice
3 cups of water.
How to make chicken noodle soup
In a large bowl, place the chicken, cardamom, parsley veins, coriander, dill, green onions, bay leaf, salt, carrots and black pepper.
Stir the ingredients until the chicken changes color.
Add the water and let the mixture boil until the chicken is tender.
Take out the chicken and describe the ingredients of the soup until it becomes clear.
In soup put vermicelli, starch, chopped parsley and lemon.
Leave the soup to boil, then add the chicken and serve.
Lebanese chicken soup
Ingredients of Lebanese chicken soup
4 chicken breast cut into large cubes
1 cup rice
1 onion
5 tablespoons of chopped parsley
1 teaspoon salt
1 teaspoon of mixed spices
3 cups of water
1 teaspoon cinnamon
How to make Lebanese chicken soup
In a large bowl, put the water, then chop the onion with wings and add it to the water
Add salt, spices and chicken until the chicken is tender.
Drain the rice and stir well.
Add the parsley and leave the mixture for a few minutes, then serve the hot chicken rice soup.