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Creamy Milk Soup with Chicken
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Ingredients
- small onion1 small onion
- Flour2 tbsp
- broth or water2 cups
- Bouillon cube1 cube
- Milk½ cup
- Cream1 tbsp
- cooked chicken piecesto taste
- Salt and pepperto taste
- Butter or gheeas needed
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 190, protein 15, fat 10, carbs 10, fiber 1, sugar 4
Original steps
- Sauté the onion in butter or ghee, then add the flour and stir. Gradually add the broth or water along with the bouillon cube, and let it simmer on low heat until it reaches a boil.
- Once cooled, blend the mixture in a blender. Return it to the pot and add the cream, cooked chicken pieces, and milk (adjusting the amount of milk to reach your desired thickness), then season with salt and pepper.
- The chicken pieces can be replaced with shredded cheese.
- Ensure the soup is served very hot.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking