Creamy no cream chicken and vegetables soup

Name: Creamy no cream chicken and vegetables soup
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 300 grams chicken fillet, cubed; 2 carrots, chopped; Half cup frozen green peas; 1 and half cup frozen corn kernels; 1 bay leave; 1 medium onion, finely chopped; Half cup, chopped leek(white part); 2 garlic cloves, finely chopped; Half cup chopped celery stalk; Half cup finely chopped young celery leaves; 1 table spoon butter; 2 table spoons corn starch; 2 cups milk; Half tea spoon turmeric powder; Black pepper; Salt

Mina Haghjoo @SpiceIsland2

United Arab Emirates

#mycookbook This soup is full of vegetables. It is creamy but surprisingly with using milk and corn starch you can have this creamy easy to make soup. Corn is main ingredient giving good taste to this soup.

Mina Haghjoo @SpiceIsland2

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Ingredients

1 hour

4 servings

300 gramschicken fillet, cubed
2carrots, chopped
Halfcup frozen green peas
1and half cup frozen corn kernels
1bay leave
1medium onion, finely chopped
Halfcup, chopped leek(white part)
2garlic cloves, finely chopped
Halfcup chopped celery stalk
Halfcup finely chopped young celery leaves
1 table spoonbutter
2table spoons corn starch
2 cupsmilk
Halftea spoon turmeric powder
Black pepper
Salt

Saved

Steps

1 hour

1

Melt the butter in a pot. Saute onion until translucent. Add garlic, bay leave and turmeric powder. Saute few seconds. Add chicken fillet and saute until no more pink. Add all the vegetables and salt and bring the soup to boil.
2

Cover the pot and let it simmer for about 30 minutes until chicken and veggies ready.
3

Solve corn starch in milk and slowly aadd to soup. Let the soup become creamy about 20 minutes. Turn off the heat and serve the soup with lemon wedges.