Recipes - Creamed Chicken Noodles Soup
- Rikita D'Souza, Hosabettu
- Muscat
Ingredients:
1 medium onion chopped
1 tbsp. butter
250 gms mushroom sliced
1 tbsp. all-purpose flour
¾ cup chicken broth
½ cup evaporated skimmed milk
2 tsps. lemon juice
¼ cup sour cream
100 gms boned and skinned chicken breast sliced
Salt and pepper to taste
100 gms noodles boiled
Method:
In a large non-stick pan, cook the onion in the butter over moderate heat for 5 minutes or until softened. Add the mushrooms and cook until all of the liquid of the mushrooms is evaporated. Sprinkle the flour over the mushrooms and cook the mixture, stirring, for 2 minutes. Add the broth on slow flamed, bring the mixture to a boil, whisking, and simmer it for 3 minutes. Add the milk, and simmer the mixture for 3 minutes or until it is thickened. Stir in the lemon juice, sour cream, the chicken, salt and pepper to taste. Cook the mixture over moderate heat until chicken is cooked. Serve over noodles. Garnish the soup with basil, croutons and Parmesan Cheese.
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