Chicken Cream Soup

Nour HaddadCuisinier

Ingrédients

• Chicken breast, cut into large cubes
  250 grams
• Carrot, cut lengthwise
  1 piece
• Can of fresh mushrooms, peeled and cut each piece in half
  1 can
• Cup of broccoli
  1 cup
• Onion, finely chopped
  1 piece
• Clove of garlic, sliced
  2 cloves
• Corn kernels
  6 pieces
• Lemongrass, half a stalk of lemongrass cut diagonally
  0.5 stalk
• Cup of cooking cream
  0.5 cup
• Tablespoon of vegetable oil
  1 tablespoon
• Teaspoon of cinnamon
  0.5 teaspoon
• Teaspoon of ground cardamom
  0.5 teaspoon
• Salt to taste
  0

Mesures

1. 1

   In a pot over heat, sauté the onion and garlic in oil for 10 seconds, add the chicken pieces and sauté until the chicken changes color, then add 2 cups of hot water.

   Matériel requis:

   Marmite

   10 minutes
2. 2

   Add the mushrooms, carrot, and corn, then submerge the ingredients in boiling water, add the lemongrass, spices, and salt, and let the pot simmer for half an hour.

   30 minutes
3. 3

   Add the cream while stirring, then boil the ingredients for one minute, turn off the heat, and add the broccoli, pour the soup and serve hot.

   1 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques