BEST CREAMY CHICKEN NOODLE SOUP
Ingredients
- ✔Fresh chicken fillet diced-800 gm
- ✔Onion finely chopped- 1
- ✔Olive oil- 3-4 tbsp
- ✔Frozen veggies carrots, asparagus, green peas, corn- 1 cup
- ✔Dry Fenugreek leaves- 1 tsp
- ✔Chicken broth- 3 cups
- ✔Milk- 3 cups
- ✔Half cream- 1 1/2 cup
- ✔Egg noodles- 100 gm
- ✔All purpose flour/ corn starch- 1/3 cup+ 1/3 cup chicken stock/milk
- ✔Fresh parsley finely chopped- 1/3 cup
Instructions
- In a large saucepan heat some olive oil. Fry the onion until browned but not burned. Add chicken and cook until golden color over medium heat ( 10-15 minutes).
- Add the veggies and cook another 7-10 minutes.
- Pour in the broth, milk and half cream; increase heat and bring to a boil.
- In a small cup combine the all purpose flour with 1/3 cup chicken broth/ milk. Make sure the flour is completely dissolved.
- Pour in the flour mixture; bring to a boil and allow to cook 5 minutes.
- Add egg noodles, the dry Fenugreek leaves and cook another 2-3 minutes.
- Adjust salt and black pepper.
- Garnish with parsley.
- Serve hot.
Notes
Soup is too thick
✎ Add more half cream or broth until you get the desired consistency. Soup is not thick
✎In a cup mix 2 tbsp cornstarch/all purpose with 2 tbsp of broth/ half cream. Pour the mixture into the soup and allow to boil. For Gluten Free soup use cornstarch instead of all purpose flour.
✎ Add more half cream or broth until you get the desired consistency. Soup is not thick
✎In a cup mix 2 tbsp cornstarch/all purpose with 2 tbsp of broth/ half cream. Pour the mixture into the soup and allow to boil. For Gluten Free soup use cornstarch instead of all purpose flour.