CHICKEN MACARONI SOUP
Ingerdients:
1: chicken breast 1 large (cut in very small pieces with 4 tbsp water)
2: macaroni 1 cup (small size any shape boiled with 1/2 tsp salt, 2 tbsp oil and drained)
3: unsalted butter 50g
4: mushrooms canned or fresh 1 cup (finely chopped)
5: carrot 1 medium (finely chopped)
6: onion 1 small (finely chopped)
7: bay leaves 3
8: black pepper powder 1 tsp
9: salt 1/2 tsp
10: fresh ginger 1tbsp (finely chopped)
11: fresh garlic 1 tbsp (finely chopped)
12: plain flour 2 tbsp (heaped)
13: double cream 1/2 cup
14: chicken cubes 2 (knor)
15: hot water 8 cups
Recipe:
1: mix chicken cubs in hot water.
2: melt butter add bay leaves, ginger, garlic, onion, carrots, mushrooms, cook on low to medium flame till the vegetables get soft.
3: then add chicken, salt, black pepper powder mix and cook on medium flame till the chicken is cooked.
4: add plain flour and cook for a minute on medium flame.
5: now add the chicken stock and mix well with a whisk so they are no lumps, add boiled macaroni & cook on high f lame till the soup gets thick (do not cook over or the soup will get to thick).
6: now add the cream mix well.
7: serve hot with garlic bread.
NOTE: if the soup gets to thick you can add more water and add salt to adjust the taste.
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COOK WITH FAIZA