Cream of Chicken soup

Winter Special Cream of Chicken Soup recipe. #HappyCookingToyou #FoodFusion

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  • Chicken fillets 350 g
  • Chicken boneless cubes 150 g
  • Pyaz (Onion) 1 small
  • Gajar (Carrot) 1/4 Cup
  • Lehsan (Garlic) cloves 2
  • Chicken cube 1
  • Pani (Water) 1 & ½ litre or as required
  • Cream 1 Cup (room temperature)
  • Doodh (Milk) 1 Cup
  • Makhan (Butter) 2 tbs
  • Lehsan (Garlic) chopped ½ tbs
  • Pyaz (Onion) finely chopped ½ Cup
  • Gajar (Carrot) finely chopped ½ Cup
  • Matar (Peas) boiled ½ Cup
  • Atta (Wheat flour) sifted 3-4 tbs
  • Pani (Water) 1 Cup or as required
  • Namak (Salt) ½ tbs or to taste
  • Kali mirch (Black pepper) crushed ½ tbs
  • Dried Parsley 1 tsp
  • Fresh basil leaves 8-10


Prepare Stock:

In pot,add chicken fillets,chicken boneless cubes,onion,carrot,garlic,water and bring it to boil,cover and cook on low flame for 15-20 minutes.Stock is ready!

Can be stored in freezer for up to 1 month.

Take out chicken fillets,let it cool then chicken fillets into cubes & set aside for later use.

Blend the whole mixture with hand blender & set aside.

In bowl,add cream,milk,whisk well & set aside.

In pot,add butter and let it melt.

Add garlic and onion,mix well and sauté until translucent.

Add carrots,peas and mix well.

Add wheat flour and mix well for 2-3 minutes.

Add water,whisk well and cook until thickens.

Now add prepared stock,salt,black pepper crushed,dried parsley,fresh basil leaves and mix well.

Add chicken boneless cubes,mix and bring it to boil and cook on low flame for 6-8 minutes.

Turn off the flame,add prepared cream mixture and whisk well,turn on the flame and cook on low flame for 4-5 minutes.

Garnish with croutons,fresh basil leaves & serve hot!

Recipe By: Seema Hanif

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