Creamy Chicken Soup For The Soul. RECIPE :)

Time: 11:13 am
Feeling: Cold

Over the weekend, I made some creamy chicken soup for myself and my brother.

When I was in Uni, it was something I always made, because it's super easy to make. However, there were two things I didn't like in all the soups I made: they were always so flipping thick, and there were always surprises (lumps). This time around, I did things differently.

I made use of some:
Leftover chicken bbq,
10 green beans
2 sausages
5 small carrots
2 eggs (whites)
2 and a half tablespoons of flour
1 garlic clove
1 onion.
1 tablespoon of margarine.
Salt.
Thyme
2 Seasoning cubes.
Some evaporated milk

Pretty basic ingredients. I know, right?

So, first things first:

Shred your chicken.

Slice your sausages into circles, they shouldn't be cut so thinly.

Wash your carrots and slice into thick circles.

Boil your carrots for 5-6 minutes. I boiled my carrots and eggs in the same pot. When the carrots were just right; somewhere in between soft and crunchy, I took them out and left the eggs to keep cooking.

Meanwhile, cut up your green beans (they could be smaller than mine, preferred to make them quite long), dice your onion and crush your garlic.

Your flour is probably in a bowl, so all you have to do is to add some water and mix until it's pretty thin, (you don't want a thick mixture) and void of lumps.

In this picture, there are some lumps,
but I kept stirring till they disappeared

You can now take out the eggs, peel, and slice. The eggs in the picture have yolks because I was planning to put them in the soup, kinda did not make so much sense, so I made use of the whites and ate the yolk with my brother.


Now it's time to cook.

Heat up your pot for a bit.

Add in the margarine. You could use vegetable oil, margarine just adds it's own flavor.

Once the margarine has melted, add in the onions, let them cook slightly.

You can now pour your flour mixture into the cooked onions.

Stir for about 30 seconds

Pour about 3-4 cups of water. I didn't measure the water, but I added quite a lot because I did not want a thick soup. Now that I think about it, cups may vary, so I'll say about 120/150 cl ( two to two and a half bottles of a 60cl coke bottle).

Add in your green beans and seasoning. Leave for about 1 minute

In goes your garlic (oh my gosh! the garlic changed the game!), carrots, shredded chicken, sausages, and milk. Stir continuously.

Once it starts boiling, add in your egg whites.

It thickens as it boils, so when it reaches your desired level of thickness, you can serve.

Note: With the quantity of flour and water I used, It couldn't get thick beyond a certain stage, which was exactly what I wanted. If you want your soup to be thicker, you'll need more flour. I loved the consistency of this one though, it was thin.

Plus if you mistakenly added more than enough flour, you could always thin it out with more water.

Also, you could use powdered milk, just be sure to mix it in some water before pouring into the soup.


Things I did differently this time:

I used a really small quantity of flour.

To avoid lumps, I made a mixture of flour and water before I poured it into the melted margarine. Previously, I used to pour the flour into the heated margarine, stir until it got crumbly, then I added water. I personally think that's for pros because I always ended up having lumps.

I used garlic and it was a game-changer. I'm not a huge fan of garlic, but for this soup, dang! Never not using garlic again.

My brother loved it, and that made me happy. I have some leftover soup in the freezer for my other brother. Oh yeah! That's the good thing about this soup; it stores well in the freezer.

I hope I was detailed enough. Let me know if you try it out.

Much love,
Fifi.