Cream Of Chicken Soup/Creamy Chicken Soup

Ingredients [Stock]

Chicken½ kg
Namak (Salt)1 tsp
Pani (Water)1½ kg
Lehsan (Garlic) paste1 tsp
Adrak (Ginger) paste1 tsp


Step 1: Add Chicken, Pani (Water), Namak (Salt), Lehsan (Garlic) paste, Adrak (Ginger) paste, and mix. Cover and cook on medium to low flame for 15 minutes.

Step 2: Remove scum and cook on medium flame for 5 minutes without covering.

Ingredients [Soup]

Shimla Mirch (Capsicum) – 1 large1 large
Namak (Salt)⅛ tsp [If required, you may add more salt (according to taste)]
Pissi kali mirch (Black pepper powder)1¼ tsp
Maida (All purpose flour)4 tbs [heaped]
Ghee5 tbs [Melted]
Cream½ cup


Step 1: Add Ghee, Maida (All purpose flour) and mix till its colour changes to light golden.

Step 2: Gradually add Stock [4½ glasses]. Mix and make sure there are no lumps.

Step 3: Add Chicken, Shimla Mirch (Capsicum), Namak (Salt), Pissi Laal Mirch (Black pepper powder) and mix. Cover and cook for 3 minutes at low flame.

Step 4: When the soup thickens slightly, add Cream, mix for 1 minute, and turn off the flame.

Serve with Croutons.

Making Croutons

Method 1: Take 2 slices of bread and cut them into cubes. Fry these until they become golden.

Method 2: Toast the bread in a pan until it becomes brown and cut it into cubes.