- 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
- 3 CUPS CHICKEN STOCK
- 2 TBSP FLOUR
- 1 CUP MILK
|
|
- 100 GRAM RICE, boiled
- 200 GRAM CHICKEN FILLET
- 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.
|
