How to make creamy homemade chicken soup

Creamy chicken soup 
Creamy chicken soup is one of the soups that are increasingly in demand especially in the holy month of Ramadan, as it is essential for most families at the breakfast table because of its wonderful and distinctive taste and delicious texture and rich ingredients, which are pieces of boneless chicken and corn Mushrooms, and some of the spices that add flavor and flavor to the dish. Here is a simple way for you to make creamy chicken soup.

Ingredients :
Boneless chicken breasts cut into small slices. Medium onion, finely chopped. Two cloves of mashed garlic. Three tablespoons of butter. Half a spoon of ground ginger. Half a cup of mushrooms finely chopped. Tablespoon flour. A grain of corn. Two cubes of chicken stock. Half a tablespoon of salt. Half a tablespoon white pepper. Cup and a half decent. Finely chopped parsley. Three cups of cold water.

Add salt as desired, knowing that chicken cubes contain a percentage of salt. Add the rest of the water, then let the mixture simmer over low heat for 10 minutes. Add the cream to the mixture and stir constantly until it boils well and mixes and the texture becomes dense and homogeneous. Place the soup in a serving dish and sprinkle with a little chopped parsley. Serve immediately after preparation and hot.

Chicken Mushroom & Cream Soup
Ingredients : half a cup of mushrooms. Half a cup of chopped chicken. Half a cup of whipping cream. Age of garlic. 2 tablespoons of butter. 2 tablespoons white flour. Pinch of salt. A little coriander. Pinch black pepper. Pinch of nutmeg. parsley. A cup of chicken broth. Two cups of boiling water. Half a cup of corn.

How to prepare :
Put a little oil in a pan to fry the chicken on the heat until cooked, then add mushrooms and corn. Put the butter and the flour in a deep pan over the heat, stir until the flour changes color, but be careful not to burn the butter. Add boiling water and chicken broth and stir to boil. Add the pan to the mixture of mushrooms, corn and chicken. Add the cream while stirring and stir until it boils again. Add salt, nutmeg, black pepper and coriander. Place the soup in a serving dish and garnish with parsley.

Tips :
Cream soup is a soup that is not suitable for heating with microwave, because it contains flour and cream and they need constant stirring to prevent the formation of lumps, or the separation of ingredients from each other, which corrupts the taste and texture. Corn can be replaced with mashed corn at will, in which case it is very dense. Keep the soup in the refrigerator in an airtight container to avoid mixing odors with it in the refrigerator.