A filling and creamy chicken soup, perfect for a cold winter evening. CREAM OF CHICKEN SOUPIngredients100 grams boneless chicken pieces, cut into cubes½ cup fresh cream1 tbsp butter1 tsp oil12-15 black peppercorns1 bay leaf3-4 inches celery stick, cut into ½ inch pieces3-4 inches leek, cut into roundels1 small carrot, cut into ½ inch pieces1 sprig thyme + for garnish1 tbsp refined flourSalt to taste1 cup milkBlack pepper powder to tasteBread rolls to serveMethod1. Heat butter and oil in a non-stick pan, add black peppercorns, bay leaf, celery, leek, carrot and sauté well.2. Add chicken pieces and sauté well. Cook for 5-7 minutes on high heat. Add thyme and mix well. Cook for 8-10 minutes.3. Add refined flour and mix well. Add salt, toss well and cook till chicken is cooked. Take it off the heat.4. Transfer the mixture into a blender jar, add a little water and blend to a fine paste. Strain the mixture into the same pan and place it back on heat.5. Add milk and mix well. 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.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #CreamofChickenSoup
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