Creamy Chicken Soup

Ingredients (Serves 3 – 4)

1. Boneless chicken (thighs preferred) – Around 200 gm

2. Olive oil – 1.5 tbsp

3. Garlic – 2 cloves, minced

   Onion – 1/2 – 3/4 cup, chopped

   Celery – 2 stalks, chopped

   Carrot – 1/4 cup, cut into small cubes

   Bell pepper – 3 – 4 tbsp

   Potato – 1/4 – 1/2 cup

   Corn – 3 tbsp

4. Butter – 2 tsp

5. All purpose flour – 2 – 3 tsp

6. Chicken stock – 2 cups

7. Salt and pepper – To season

8. Heavy cream – 3 – 4 tbsp

9. Parsley – 2 tbsp, chopped

Method

1. Heat 1.5 tbsp oil in a pan at medium-high heat and add the chicken thighs. Season with salt and pepper. Cook for about 5 – 6 minutes until chicken is golden on both sides. Transfer to a plate and set aside.

2. In the remaining oil, add garlic, onion, celery, carrot bell pepper, potato and corn. Season with salt and pepper. Saute for 5 – 6 minutes. Add butter and mix well. Sprinkle 2 – 3 tsp all purpose flour and cook for a minute. Add chicken stock, chicken pieces and bring to a boil. Cook for about 20  25 minutes until chicken is done and gravy thickens. Take out the chicken pieces and chop into small pieces when warm enough to handle. Put them back into the pan and mix well. Add 3 – 4 tbsp heavy cream and mix well. Taste-check for salt. Sprinkle chopped parsley. Switch off. Serve with any crusty bread.