Oil – 2 tbsp
Butter – 2 tbsp
Garlic – 1 clove
Chicken stock – 2 cups
Salt as test
Roux as require
boiled chicken for serving
1. In a pan put oil and butter. when butter it melt,
2. Add Chopped garlic on it, and fried tittle time.
3. add chicken stock. when its turn to boil
4. Add salt and roux. cook for 2 min.
5. put down from burner and blend together.
6. Put boiled chicken on serving dish and pour soup.
7. Put some cream on the top.
Video Link Of Cream Of Chicken Soup
What is cream of chicken soup Cream of Chicken soup is a soup made from chicken stock. Chicken broth is the liquid part of chicken soup. Chicken stock is a liquid in which chicken bones and vegetables have been simmered for the purpose of serving as an ingredient in more complex dishes. Chicken stock is not usually served as is. Stock can be made with less palatable parts of the chicken, such as feet, necks or bones: the higher bone content in these parts contributes more gelatin to the liquid, making it a better base for sauces. Stock can be reboiled and reused as the basis for a new stock. Bouillon cubes or soup base are often used instead of chicken stock prepared from scratch.