Chicken soup with bechamel sauce

Our California Meyer Lemons are now ripe, they make a great lemon egg sauce which is added to soup with leftover chicken meat and rice to make a full dinner meal.Before adding the egg lemon sauce, we cool the soup enough to prevent the heat from overcooking the sauce and making chinese egg drop soup instead. Served with pita bread for dipping.Topped with chopped fresh parsley, cilantro, mint or fresh fennel greens.

Looking for a twist of health to ordinary chicken soup

Vegetable soup and chicken is a mainstay menu anywhere in Indonesia. Easy to make and a lot people like it. Home cooked menu.

You can cut your chicken into cubes.

I posted a very similar recipe a little while ago using pigeon. This is a traditional comforting Portuguese soup that is made often in our household.

Needed some thick soup. It was a rainy day.

I mixed a couple recipes I saw on here and added my own flare. Hope everyone likes it.

When I cook chicken at home, I remove the skin most of the time. So I always cook this with the removed skin. ♪Chicken breast doesn't have much skin, so you need 2 slices. If you use thigh meat, skin from 1 thigh would be enough.I used Japanese leek this time, but spinach or chives are also delicious. ♪ Recipe by OBU

MY VERSIONA WEEKLYSIMPLE CHICKEN SOUPLOVING IT

Béchamel sauce is one of the mother sauces in French cuisine. My love with the Béchamel sauce began when I was a child. My mother taught me how to make it.#white #salsa #blanca

MY VERSIONA FLAVOURFULL CHICKEN SOUPGREAT FOR COLD COLD NIGHTLOVING IT

Bechamel is a simple and basic sauce originating in Italy, but adopted in French cuisine, and is now known as one of the "mother" sauces. It is the base for a wide variety of sauces and soups in the culinary world.The quantity of this recipe can easily be used for two or three different dishes. Using white pepper just helps keep it a purely white sauce. You can absolutely use black pepper, which is what I do quite often.Check out my recipe, Cauliflower Bechamel, for a chance to test out using this sauce.

Macaroni with bechamel sauce and ham. I recommend watching the video for a better understanding of everything explained. https://youtu.be/kRbNVEZKXw0

I've been making this rice gratin (doria) for some time. I always used to eyeball the ingredients, so I measured them properly for when my daughter wants to make it.When making the bechamel sauce, add the milk all at once and raise the heat to high, and just keep mixing and mixing until it starts bubbling! That's it! If you add cheese, the sauce will become richer! Leftover sauce can be used to make a special croque-monsieur for breakfast!! Recipe by Naomoka

This is my go to recipe when it comes to lasagne.

Bechamel or White Sauce is one of the basic sauces of international cuisine. Its consistency makes it an excellent ally when it comes to preparing recipes with creamy consistency.You can use it mixed with pasta, vegetables, etc. Also to make gratinated dishes inside the oven. Combining it with left overs you can reinvent a delicious recipe.There are few ingredients that you need and it is very easy to prepare.I hope you like it and prepare it at home.

I wanted to recreate the delicious spinach au gratin that I had in Cancún. The original dish used lots of butter, cream and cheese, but here, I used them modestly.* Squeeze out excess water from the spinach to prevent it from getting watery.* After adding the flour, keep on stirring with the spatula until it thickens.* If you don't mind the calories, switch the parmesan to easy melting cheese for an even richer result.* You can use soy milk instead of milk. Recipe by Kichiri-monja

I used to hate veg like most kids and my mum would put bechamel sauce on all of them so that I would eat them. I find these a gourmet delicacy that can be achieved with such basic ingredients.

Soup curry is a Japanese local food in Sapporo, capital of Hokkaido. You can use anything you like for toppings. Today, I used chicken legs, green bell pepper, and Japanese mushrooms.#Hokkaido #Japanese #easy

Universally comfort food dish that we had since we were kids

I've been thinking that using boiled chicken soup instead of soup stockcubes must give out really good umami-rich flavor. I made this soup as an experiment.-You won't need any soup stock cubes since you're using the leftover soup after boiling some chicken (please refer to. It has a mild yet very savory taste.-Take care not to boil the soup after adding the soy milk and heavy cream in Step 6. Recipe by Sabao

My mom used to make this soup from the leftover chicken bones after cooking a whole chicken for dinner. The recipe also works with turkey.

In memory of my aunt Annabel, I really loved her soups. She let nothing go to waste.

SPECIAL COMBO OF CHICKEN AND DRIED SEAFOOD FOR A VERY FLAVOURFULL SOUPCHINESE NEW YEAR SPECIAL 2014

MY VERSIONA FRAGRANT CLEAR SOUP HELP NOURISH LUNGLOVING IT

When it's getting cold, we always want to have hot hot chicken soup... we bought whole chicken and use pressure cooker to make it.