AGENA, FAIRYLYN MAY F.

G10-PINO

Thin Soup – Clear Chicken Soup

INGREDIENTS:
2 cup chicken, 2 spring onions, salt as required, 1 tablespoon butter, 2 egg, powdered black
pepper as required, water as required

Step 1

To make this hearty soup, first put a large pan on medium flame. Add and melt
the butter in the pan.
Step 2

Chop the spring onions finely and add them into the pan. Cook them till they are
brown.
Step 3

Also, add the chicken meat to the butter and spring onion mix and let it fry till the
meat gets brown too.
Step 4

Meanwhile, put a heavy-bottomed pan on high flame and boil water in it. Transfer
the boiling water to the pan and let the meat to get cooked and the juices to get
released in the soup.
Step 5

When it is cooked, strain the soup into a big bowl or pan and remove the fat from
it after cooling it and straining it again.
Step 6

Put the pan on medium flame again and add soup into it. Let it boil. Break and
separate egg whites in a bowl. Now, slowly pour the egg whites in a thin stream
to the soup while stirring it continuously.
Step 7

Add the seasoning of salt and black pepper to the soup mix and let it boil again
for around 2 minutes.
Step 8
 After the soup is ready, strain it again and serve hot in the serving bowls with a
garnish of any green herb.

Thick soup – CREAMY CHICKEN AND MUSHROOM SOUP

INGREDIENTS:
1 tablespoon olive oil, 8 ounces boneless, skinless chicken thighs, cut into 1-inch
chunks, Kosher salt and freshly ground black pepper, 2 tablespoons unsalted butter,
3 cloves garlic, minced, 8 ounces cremini mushrooms, thinly sliced, 1 onion, diced,
3 carrots, peeled and diced, 2 stalks celery, diced, ½ teaspoon dried thyme, ¼ cup all-
purpose flour, 4 cups chicken stock, 1 bay leaf, ½ cup half and half, or more, as
needed*, 2 tablespoons chopped fresh parsley leaves, 1 spring rosemary

1. Heat olive oil in a large stockpot or Dutch oven over medium heat.
Season chicken thighs with salt and pepper, to taste. Add chicken to
the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Melt butter in the stockpot or Dutch oven over medium heat. Add
garlic, mushrooms, onion, carrots and celery. Cook, stirring
occasionally, until tender, about 3-4 minutes. Stir in thyme until
fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute. Whisk in
chicken stock, bay leaf and chicken thighs, and cook, whisking
constantly, until slightly thickened, about 4-5 minutes.
4. Stir in half and half until heated through, about 1-2 minutes; season
with salt and pepper, to taste. If the soup is too thick, add more half
and half as needed until desired consistency is reached.
5. Serve immediately, garnished with parsley and rosemary, if
desired.