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Cream of Chicken Soup
Serves 5-6
Recipe in English:
Ingredients:
-Chicken fillets 350 g
-Chicken boneless cubes 150 g
-Pyaz (Onion) 1 small
-Gajar (Carrot) 1/4 Cup
-Lehsan (Garlic) cloves 2
-Chicken cube 1
-Pani (Water) 1 & ½ litre or as required
-Cream 1 Cup (room temperature)
-Doodh (Milk) 1 Cup
-Makhan (Butter) 2 tbs
-Lehsan (Garlic) chopped ½ tbs
-Pyaz (Onion) finely chopped ½ Cup
-Gajar (Carrot) finely chopped ½ Cup
-Matar (Peas) boiled ½ Cup
-Atta (Wheat flour) sifted 3-4 tbs
-Pani (Water) 1 Cup or as required
-Namak (Salt) ½ tbs or to taste
-Kali mirch (Black pepper) crushed ½ tbs
-Dried Parsley 1 tsp
-Fresh basil leaves 8-10
-Croutons for garnishing
Directions:
Prepare Stock:
-In a pot add chicken fillets, chicken boneless cubes, onion, carrot, garlic, water and bring it to boil.Cover and cook on low flame for 15-20 minutes. Stock is ready!
-Can be stored in freezer for up to 1 month.
-Take out chicken fillets. Let it cool. Cut chicken fillets into cubes & set aside for later use.
-Blend the whole mixture with hand blender & set aside.
-In bowl add cream, milk and whisk well. Set aside.
-In a pot, add butter and let it melt.
-Add garlic and onion, mix well and sauté until translucent.
-Add carrots, peas and mix well.
-Add wheat flour and mix well for 2-3 minutes.
-Add water in it. Whisk well and cook until thickens.
-Now add prepared stock, salt, black pepper crushed, dried parsley, fresh basil leaves and mix well.
-Add chicken boneless cubes and mix it. Bring it to boil and cook on low flame for 6-8 minutes.
-Turn off the flame now. Add prepared cream mixture and whisk well. Turn on the flame and cook on low flame for 4-5 minutes.
-Garnish with croutons, fresh basil leaves & serve hot!
Recipe in Urdu:
Ajza:
-Chicken fillets 350 g
-Chicken boneless cubes 150 g
-Pyaz (Onion) 1 small
-Gajar (Carrot) 1/4 Cup
-Lehsan (Garlic) cloves 2
-Chicken cube 1
-Pani (Water) 1 & ½ litre or as required
-Cream 1 Cup (room temperature)
-Doodh (Milk) 1 Cup
-Makhan (Butter) 2 tbs
-Lehsan (Garlic) chopped ½ tbs
-Pyaz (Onion) finely chopped ½ Cup
-Gajar (Carrot) finely chopped ½ Cup
-Matar (Peas) boiled ½ Cup
-Atta (Wheat flour) sifted 3-4 tbs
-Pani (Water) 1 Cup or as required
-Namak (Salt) ½ tbs or to taste
-Kali mirch (Black pepper) crushed ½ tbs
-Dried Parsley 1 tsp
-Fresh basil leaves 8-10
-Croutons for garnishing
Directions:
Prepare Stock:
-Pot mein chicken fillets, chicken boneless cubes, pyaz, gajar, lehsan aur pani daal ker ubal anay dein aur dhak k halki ancch per 15-20 minutes k liye paka lein. Yakhni tayyar hai.
-Ek month tak freezer mein store ker saktay hain.
-Chicken fillets ko nikal lein aur thanda ker k cubes mein cut ker lein. Baad mein use kernay k liye side per rakh dein.
-Mixture ko hand blender ki madad sa ache tarha blend ker lein & side per rakh dein.
-Bowl mein cream aur doodh daal ker ache tarha mix karein & side per rakh dein.
-Pot mei makhan daal ker melt ker lein.
-Lehsan aur pyaz daal ker ache tarha mix karein aur translucent honay tak sauté ker lein.
-Gajar aur matar daal ker ache tarha mix ker lein.
-Atta daal ker 2-3 minutes tak pakayen.
-Pani daal ker ache tarha whisk karein aur garha hunay tak paka lein.
-Ab tayyar yakhni, namak, kali mirch crushed, dried parsley aur fresh basil leaves daal ker ache tarha mix karein.
-Chicken boneless cubes daal ker mix karein aur ubal anay ka baad halki ancch per 6-8 minutes tak pakayen.
-Chulha bund ker dein.Tayyar cream mixture daal ker ache tarha mix karein. Choolha on kernay k baad halki ancch per 4-5 minutes tak pakayen.
-Croutons aur fresh basil leaves se garnish ker k garam garam serve karein!