Cream Of Chicken Soup


Cream Of Chicken Soup

A delicious Chicken Soup
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Chinese
Servings 4 people


  • 1 lb Chicken wings & bones
  • 1 1/2 tbsp Allpurpose flour Maida
  • 1 no Egg
  • 2 tsp Butter
  • 3/4 tsp Pepper powder
  • Sugar A pinch
  • Ajinomotto A pinch
  • Salt As reqd


  • Make Chicken Stock with 4 cups of water. This is done by cooking chicken in a Pressure Cooker for 1 whistle. Strain and keep aside.
  • Shread flesh from wings and saute in 1 tsp butter and keep aside.
  • For Roux: 1)In a shallow pan, add butter.
  • Add maida and saute well.
  • Remove from fire before the colour changes.
  • Mix the roux to the stock.
  • Add sugar, salt and pepper.
  • Bring to a boil.
  • Reduce the flame to low medium.
  • Beat the egg with little salt and pepper.
  • Pour the beaten egg mix into the soup through a strainer.
  • Add ajinomotto.
  • Remove from fire.
  • Garnish with shredded chicken in each bowl before seving.
  • Tips: 1) You may add more roux to make the soup thicker.
  • Vary the amount of salt and pepper to taste.
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