Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Cream Of Chicken Soup Recipe Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Cream Of Chicken Soup Recipe Biography

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Ingredients
Serves: 4

    2 tablespoons butter
    2 onions, diced
    2 potatoes, diced
    1 large carrot, diced
    1 celery stick, diced
    2 tablespoons plain flour

    750ml chicken stock
    150ml milk
    175g cooked chicken
    single cream, to taste
    Salt and ground black pepper, to taste

    Melt the butter in a large pan and cook the onions, potatoes, carrots and celery gently for about 5-10 minutes or until softened. Do not allow the vegetables to brown.
    Sprinkle over the flour, and cook over low heat for a few minutes, stirring all the time. Gradually pour in the stock and the milk, stirring every few minutes and allow to come to the boil.
    Turn down the heat; add the cooked chicken and simmer for 5-10 minutes.
    Pour the soup into a food processor or blender in batches and puree until smooth. Transfer back into the soup pot, add as much cream as you like and season with salt and pepper.    Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
    Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
    Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.
With today's focus on healthy eating, even soups have changed. Traditional cream soups derive their smooth texture from liberal amounts of milk or cream, thickened with flour or cornstarch. Now when we make soups that are creamy, chances are they contain no cream at all: They're likely thickened with purees made from starchy vegetables.One of our favorites is butternut squash soup. It's similar to hearty soups made of pumpkin, potato, sweet potato or parsnip, all vegetables that are low in water and high in starch and fiber. As these vegetables cook, their starchy contents absorb liquid and swell, adding natural thickening power to the soup.Making soups with such dense vegetables involves three basic steps, and each makes scientific sense. Soup is comforting, especially during the winter months—classic chicken soup with vegetables or creamy clam chowder warms the body and feeds the mind. Paired with salad and freshly baked bread, soup makes a healthy and satisfying meal. Soup may have an added health benefit, too: studies show that soup produces greater feelings of satiety than other types of food. Researchers speculate that it may have to do with the high water content. Also, when soup is piping hot we eat it more slowly and that gives us time to notice when we feel full.