ingredients
Serves 4
200-250 gm chicken (wings, back and
1 breast piece or 2 chicken breasts)
1 bay leaf (tej patta)
41/2 cups water
1
tbsp butter
11/2 tbsp flour (maida)
11/4 cups milk
1 tsp salt, 1/4 tsp pepper,
or to taste
GARNISH
1 tbsp chopped parsley or coriander
2 tbsp cream
best cooking method of Cream of Chicken Soup
1. Place the chicken pieces in a pressure
cooker with a bay leaf and 41/2 cups of water and pressure cook to give 1-2
whistles. Reduce heat and simmer for 15-20 minutes. Remove from heat and cool.
Remove the meat from the bones,
2. Discard the bones and bay leaf.
3. Mix
chicken pieces (reserve a few pieces to garnish) with the stock (liquid).
4.
Blend the stock and chicken pieces in a mixer blender.
5. Strain the blended
stock through a metal sieve to get a creamy mixture. (Discard the chicken meat
residue).
6. Heat butter in a pan. Add flour and stir for 1 minute.
7. Add milk
and stir till slightly thick and creamy.
8. Add the blended and strained
chicken stock. Bring to a boil.
9. Add salt, pepper and chopped coriander or
parsley.
10. Check the seasoning (salt & pepper) and serve hot garnished
with a little cream.