Creamy Chicken Soup

chicken-soup-recipe.jpeg

INGREDIENTS

FOR THE STOCK

  • 500 grams chicken bone

  • 2 liters water

  • 2 sticks Cinnamon

  • 2 bay leaves

  • 1 clove

  • 1 cardamom

  • 1-star anise

  • 1/2 onion

  • 1/2 carrot

  • 4 cloves garlic, with the skin

FOR THE SOUP

  • 1 teaspoon vegetable oil

  • 1 teaspoon dried Italian herb mixture

  • 2 cloves minced garlic

  • 1/2 onion, finely chopped

  • 2 tablespoon all-purpose flour (maida)

  • 1 cup water

  • 1 cup Zeal milk

  • 1 cup cream

  • 1 1/2 teaspoon salt

  • 1 teaspoon pepper

INSTRUCTIONS

  1. Add in all the ingredients listed under making stock to a pressure pan. Cover the pressure pan and cook for 20 minutes on low flame. (about 7-8 whistles). Remove from heat and let the pressure from the cooker release naturally. Drain the stock to a bowl.

  2. Shred the chicken meat from the bones. Set aside.

  3. Heat a teaspoon of oil in a pan. Add in a teaspoon of dried Italian mixed herbs. Add in the minced garlic and finely chopped onion. Saute until the onions are soft.

  4. Take a cup and add in two tablespoons of All purpose flour (maida). Add in a cup of water and make a slurry. Add it to the pan. Add in the chicken stock. Add a cup of Zeal milk and a cup of cream.

  5. Add in the shredded chicken pieces, salt and pepper. Let it come to a simmer. Check for seasoning.Serve hot.

Zeal Creamery