Creamy Chicken and Vegetable Soup Recipe
Preparation time : 20 min Ingredients : 11
Enjoy preparing a delicious and nutritious Creamy Chicken and Vegetable Soup during Ramadan!
Preparation time : 20 min Preparation time : 20 min 
Ingredients
1 tablespoon unsalted Almarai butter
1 cup full-fat Almarai milk
1/4 cup Almarai whipped cream
200 grams cooked and shredded chicken
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, diced into small cubes
1 zucchini, diced into small cubes
2 tablespoons whole wheat flour
Salt and pepper to taste
Freshly chopped parsley for garnish
Instructions
- In a pot, melt the unsalted Almarai butter over medium heat. Add the chopped onion and minced garlic, sautéing until golden.
- Add the diced carrots and zucchini, cooking the vegetables until tender.
- Sprinkle the whole wheat flour over the vegetables and continuously stir to avoid lumps.
- Gradually add Almarai milk, stirring until you achieve a smooth mixture.
- Once the mixture thickens, add the shredded chicken and season it with salt and pepper.
- Allow the soup to simmer on low heat for 15-20 minutes, ensuring the flavors meld and the soup is heated through.
- Garnish with freshly chopped parsley before serving. Enjoy your meal!
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