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Microwaved Cream Of Chicken Soup

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Ingredients
  Butter 1 Ounce (25 Gram)
  Onion 1 Medium, skinned and chopped
  Carrots 2 , chopped
  Celery stick 1 , chopped
  Cornflour 30 Milliliter (2 Tablespoon)
  Chicken stock 1 1⁄2 Pint (850 Milliliter)
  Milk 1⁄4 Pint (150 Milliliter)
  Cooked chicken 4 Ounce, cubed (100 Gram)
  Double cream 30 Milliliter (2 Tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a microwaveable dish, melt butter in microwave on HIGH for 1 minute
2. To the hot butter, add onions, carrot and celery and sauté.
3. Return to the microwave for 1 1/2 minutes on HIGH, sautéing after every 30 seconds
4. Add corn starch mixed with a little stock to the vegetables and the remaining stock. Stir well.
5. Place in the microwave and cook for another 5 minutes on HIGH power, stirring after every 2 minutes.
6. Remove and stand for 2 minutes
7. Empty into a liquidizer or blender jar and pulse into a smooth puree.
8. Pour back into the bowl and blend in the milk, seasonings and chicken
9. Microwave for 10 minutes, stirring 2 or 3 times.

SERVING
10. Stir in the cream.
11. Ladle soup into soup bowls.
12. Serve immediately while it is hot.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
22 Minutes
Ready In: 
32 Minutes
Servings: 
2

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