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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Cream of Chicken Soup Recipe. Enjoy our collection of quick & easy soup recipes and learn how to make Cream of Chicken Soup.

This creamy chicken soup is sure to become a family favourite .

Ingredients (serves 4)

2 cups chicken stock
3 (900g) chicken marylands, skin removed
1 large brown onion, chopped
2 celery stalks, chopped
1 medium leek, trimmed, halved, washed, chopped
50g butter
1/3 cup plain flour
1/2 cup pure cream
1/4 cup finely chopped fresh flat-leaf parsley leaves

Method

1. Place 3 1/2 cups cold water, stock, chicken, onion, celery and leek in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 1 hour. Transfer chicken to a bowl. Cool slightly. Remove and discard bones. Shred meat. Set aside. Strain stock mixture into a large heatproof jug. Discard solids.
  
2. Melt butter in pan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in stock mixture and cream. Cover and bring to the boil. Reduce heat to medium. Add chicken. Cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Season with salt and pepper. Sprinkle with parsley. Serve.

Notes
Make a batch of soup and freeze for work lunches. Store in airtight containers. Microwave for 2 to 3 minutes or until heated through. Freeze soup for up to 3 months. Defrost in the fridge overnight before reheating, adding stock if required.

Variations:
Herb chicken soup: Stir in 2 teaspoons fresh lemon thyme and 2 tablespoons fresh chopped chives with parsley. Chicken and corn soup: Stir in 310g can corn kernels, drained, with chicken in step 2.

Source
Super Food Ideas - May 2008, Page 46
Recipe by Liz Macri

More Chicken Recipes:

Chicken Soup
Chinese Chicken Noodle Soup
Fried Chicken
Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Soup Recipe. Enjoy our collection of quick & easy soup recipes and learn how to make Chicken Soup.

Traditional chicken soup is said to cure the common cold. This healthy recipe uses lots of different herbs and spices to enhance the flavour.

Preparation Time15 minutes
Cooking Time40 minutes

Ingredients (serves 4)

4 (about 900g) chicken thigh cutlets, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tbs finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 tsp whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra

Method

1. Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.
  
2. Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup.
  
3. Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.

Source
Good Taste - July 2005, Page 131
Recipe by Jan Purser 

More Chicken Recipes:

Chinese Chicken Noodle Soup
Fried Chicken
Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken
Spinach and Mushroom Stuffed Chicken Breasts

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Basbousa with Pistachio Recipe. Enjoy preparing traditional middle eastern desserts and learn how to make Basbousa with Pistachio. 

Preparation time :     10 minutes
Cooking time :     35 minutes

Serves: 10 persons

Ingredients

1 cup butter or 200 g, melted
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon baking powder
2 cups semolina or 320 g
1½ cups pistachio nuts or 210 g, finely chopped

For the syrup:
2 cups sugar or 400 g
1½ cups water or 375 ml
1 teaspoon lemon juice
1 tablespoon rose water

Preparation

In a bowl, combine butter, NESTLÉ® Sweetened Condensed Milk and baking powder and stir well. Add semolina and mix until well-combined.

Sprinkle chopped pistachio evenly in a 28cm x 24cm baking tin. Pour semolina mixture over the pistachio and level it.

Bake in a 190°C preheated oven for 35 minutes or until top is golden.

Remove from oven and pour cooled syrup on top. Place in fridge to completely cool then cut into diamond shapes and serve.

To prepare the syrup:

Place sugar and water in a saucepan, bring to boil and simmer for 6-8 minutes, then remove from heat and stir in lemon juice and rosewater.

Cooking tips : To peel the pistachio, bring water to boil in a saucepan, add the pistachio and boil for only 10 seconds. Drain and then rub the pistachio in a kitchen cloth to remove the skin.

More Dessert Recipes:

Low Fat Basbousa with Yogurt
Basbousa Recipe
Coconut Basbousa
Knafeh
Knafeh Dough
Baklava with honey syrup

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