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Cream of Chicken Soup

You won’t be satisfied with just one bowl of this delicious soup This is a Sanjeev Kapoor exclusive recipe.

New Update
Cream of Chicken Soup

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Main Ingredients Boneless chicken, Fresh cream
Cuisine Fusion
Course Soups
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Cream of Chicken Soup

  • 100 grams Boneless chicken cut into cubes
  • 1/2 cup + to garnish Fresh cream
  • 2 tablespoons Butter
  • 1 teaspoon Oil
  • 12-15 Black peppercorns
  • 1 Bay leaf
  • 3-4 inches Celery stick cut into 1/2 inch pieces
  • 3-4 inches Leek cut into roundels
  • 1 Small carrot peeled and cut into 1/2 inch pieces
  • 1 sprig + to garnish Fresh thyme
  • 1 tablespoon Refined flour
  • to taste Salt
  • 1 cup Milk
  • to taste Black powder
  • to serve Bread rolls

Method

  1. Heat butter and oil in a non-stick pan, add black peppercorns, bay leaf, celery, leek, carrot and mix well.
  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.
  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.
  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.
  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.
  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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