Cream of Chicken Soup
(Cream of Chicken Soup with Thai Seasoning)
In a winter morning, or a weekend afternoon when it becomes cold and windy as it heads toward the evening; sitting inside your cozy room, all you need is a cup of thick and creamy chicken soup that can warm you up right down to your toes.
Obliviously the easiest way to make a cup of cream of chicken soup is to open a can filled with condensed soup, but it can never give you the authentic delicious taste that homemade soup can give, and for that you only need a good chicken broth, flour, milk, and seasoning.
The key to any good soup is the broth. That’s the base, the better it is – the better your soup will be. Chicken broth is very easy to make that you can use in a variety of dishes, and in addition – you will get tender and moist chicken that makes this soup perfect. Seasoning is the other key that a good soup needs. It’s not just adding salt and pepper, rather in is an art that helps you to fine tuning the ingredients and brings out the best. To make it really simple, you can buy Thai seasoning, alternatively you can give dried lemongrass, shrimp powder, and fish sauce.
|2 chicken breasts||1 teaspoon salt|
|3 fresh parsley sprigs||2 quarts water|
|½ teaspoon ginger power||½ teaspoon black pepper power|
|½ teaspoon onion paste|
|8 cups chicken broth||2 cups milk|
|2 cups flour||3 tablespoons Thai seasoning mix|
|1 carrot, chopped||1 green capsicum, chopped|
|Fresh green coriander leaves.|
How to Make It Delicious
|1. In a large stock pot place the chicken breasts and add 3 quarts water. Set the burner over medium-high heat and let stand 5 minutes. Take out the chicken breasts, use a small knife to scrape skin and remove the surface fat and cut them into small pieces.|
|2. Put the chicken back into the stock pot and add 2 garlic cloves, ½ teaspoon ginger power, ½ teaspoon black pepper power, ½ teaspoon onion paste, and 3-4 fresh parsley sprigs. Once it brings to a boil, reduce the heat to low and simmer for 30 minutes. Your chicken broth is ready.|
|3. Add 1 cup of milk to the chicken broth and bring to a boil.|
|4. Add the carrot and green capsicum chopped into the broth if you want to.|
|5. Take a small bowl, whisk the flour and Thai seasoning with remaining 1 cup milk until the mixture becomes smooth.|
|6. Pour the flour, milk and seasoning mixture into the stock pot, set the burner over low heat and stir continuously.|
|7. Taste and adjust the seasoning. Add a pinch of salt if needed.|
|8. Continue string for 5 minutes until it’s smooth and thick.|
|9. Wait for few minutes before serving as the soup will get thicken a bit when it cools down.|
|10. To finish, serve the cream of chicken soup with chopped green coriander leaves and crackers as garnish.|
The seasoning are always open-ended. I love to use the Thai seasoning, but you can use others, depending on whom you are going make the soup for.
For making the chicken broth often you need to skim impurities. For the best taste, you need to cook the broth until it’s clear.
Remember the taste of a dish hugely depends on salt. It is wise to measure the salt with your senses. In time, you will develop a tactile memory for just the right amount.
Last and most important before eating this wonderful dish, don’t forget to begin with the name of Almighty, the Most Gracious, the Most Merciful, for giving us the opportunity to enjoy His bounty, and as always, you can feel the soul of your dish when share it with someone you love.