Chicken cream soup

• 1 ONION, chopped
• 1 SWEET PEPPER, chopped
• 2 POTATOES, peeled in cubes
• 150 GRAM MUSHROOMS, sliced
• 2 CLOVES GARLIC, mashed
• 200 GRAM CHICKEN FILLET, cut
• 1/2 CUP CREAM
• 700 GRAM CHICKEN STOCK
• 2 TBSP FLOUR
• 1 CUP MILK

• 100 GRAM RICE, boiled
• 200 GRAM CHICKEN BREAST
• 2 CLOVES GARLIC, mashed
• 150 GRAM CARROTS, cut
• 100 GRAM BEAN SPROUTS
• 200 GRAM SPINACH
• 2 TBSP PEANUTS, chopped
• 2 TBSP COCONUT, shredded
• 1 LITER CHICKEN STOCK
• 1 TBSP SOY SAUCE

Fry the garlic, onion, sweet pepper and potatoes for a few minutes. Add the chicken and fry 5 minutes more. Stir in the flour and heat for 1 minute. Add the milk and the stock and cook 15 minutes. Add the cream and the mushrooms and cook 5 more minutes.

Click on the chicken soup page for more delicious chicken soup recipes.

Fry the chicken a few minutes on both sides, together with the garlic, add the stock and cook 10 minutes. Take the chicken fillet out and cut into thin slices. Put the chicken back in the soup, add the carrots and cook 5 minutes; add the soy sauce the spinach and cook one minute; add the bean sprouts and cook one minute more. Distribute the rice over four plates, pour the soup on and sprinkle with coconut and peanuts.

Click on the chicken soup page for more delicious chicken soup recipes.