Ingredients
Scale
For the Stock
- 500 grams chicken bone
- 2 liters water
- 2 sticks Cinnamon
- 2 bay leaves
- 1 clove
- 1 cardamom
- 1 star anise
- 1/2 onion
- 1/2 carrot
- 4 cloves garlic, with the skin
For the Soup
- 1 teaspoon vegetable oil
- 1 teaspoon dried italian herb mixture
- 2 cloves minced garlic
- 1/2 onion, finely chopped
- 2 tablespoon all purpose flour (maida)
- 1 cup water
- 1 cup milk
- 1 cup cream
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
Instructions
- Add in all the ingredients listed under making stock to a pressure pan. Cover the pressure pan and cook for 20 minutes on low flame. (about 7-8 whistles). Remove from heat and let the pressure from the cooker release naturally. Drain the stock to a bowl.
- Shred the chicken meat from the bones. Set aside.
- Heat a teaspoon of oil in a pan. Add in a teaspoon of dried Italian mixed herbs. Add in the minced garlic and finely chopped onion. Saute until the onions are soft.
- Take a cup and add in two tablespoons of All purpose flour (maida). Add in a cup of water and make a slurry. Add it to the pan. Add in the chicken stock. Add a cup of milk and a cup of cream.
- Add in the shredded chicken pieces, salt and pepper. Let it come to a simmer. Check for seasoning.Serve hot.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Soup
- Cuisine: Fusion