Mushroom chicken soup
Ingredients
A side of chicken breast
Mushrooms - 10 to 12
Can of baby carrots and peas - 250 grams
Cornstarch powder - 1 tablespoon (Dissolve it in cold water)
Black pepper - According to preference
Salt - According to preference
Butter or Ghee or oil to cook
Water - 400ml (one and a half glasses of water)
Preparation - Cut the chicken, mushrooms, and baby carrots into small pieces. Fry the chicken pieces until done first in the hot oil and then add the vegetables to the pot. Continue cooking on medium heat. Add salt and black pepper according to taste. Add one and a half glasses of water to it and stir.
When the ingredients are done cooking, add the cornstarch mixture to the pot to thicken the soup and continue cooking.
When the soup thickens, you can remove it and serve it hot.
Thank you,
Preetha R Haar
Music is from Epidemic sound.
The clips as well as the thumbnail photo are mine.
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