Chunky Creamy Chicken Soup



  • Chicken 300gm
  • Oil 2 tsp
  • Onion (chopped) 1/2 cup
  • Carrots (chopped) 2 medium
  • Spring onion(hri piyaz), chopped 2
  • Corn 1/2 cup
  • Peas(mtr) 1/2 cup
  • Cream 1/2 cup
  • Corn flour 2 tbsp
  • Water 4tbsp
  • Salt and pepper to taste
  • Garlic 1 clove

In a large skillet over medium-high heat, brown chicken in oil. Transfer to a slow cooker; add the onion, garlic, carrots, and corn. Cover and cook on low until chicken and vegetables are tender, about 4 hours, pick out all the bones, and shred the chicken. Stir in shredded chicken, peas, spring onion, and dissolve corn flour for thickness. Stir in cream salt and paper. Cover and cook until heated through and serve hot.


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