I am a huge fan of soup ever since I’m a kid. I remember grabbing a pack of soup mix and exchanging my bag of candies so my mother can buy it.

Because I can’t always buy those ready-to-cook packs of soup, I created them myself. By that time, I already know that by boiling a mixture of water and flour, you’ll get a thick concoction.

Read: Creamy Macaroni Soup Recipe

My mother taught me that boiling such mixture with chicken bones, salt, and spices will result to a sumptuous soup. Later, I experimented with ingredients. I love adding milk.

Check out the Creamy Chicken and Vegetable soup recipe.

Ingredients

• 4 strips chicken meat – finely chopped
• 1 medium-sized carrot – cubed
• 1 medium-sized potato – cubed
• a bundle of spring onion
• 1 cup Malunggay leaves
• 5 tablespoon flour – diluted in a cup of water
• 3 cloves garlic – finely chopped
• 1 medium red onion – finely minced
• 3 cups chicken stock
• 1 egg – beaten
• 1 cup evaporated milk
• 8 cups of water
• salt and pepper to taste

Procedure

1. Sauté garlic and onions.
2. Add chicken and let it sear for a few minutes.
3. Add a few cups of water. Then, put it into a boil.
4. Put the chicken stock and add all the water. Put into a boil.
5. Add the flour mixture and continue to stir until thick.
6. Add all the potatoes and carrots, put into boil.
7. Put the milk and continue to stir.
8. Add the Malunggay and spring onions.
9. Add the egg while stirring the soup.

Notes:

• The best way to make chicken stock is by boiling several pieces of chicken bones. Some sellers in the wet markets of the Philippines sell them. If it’s not available one chicken cube will do.
• Roasting the garlic will add flavorful kicks.
• The egg will add appetizing consistency and flavor.
• This creamy chicken and vegetable soup is best paired with fried foods.

The post Creamy Chicken and Vegetable Soup appeared first on Food Citations.

When we make chicken nuggets, we will have several pieces of bones and they shouldn’t go to waste. We can boil them to make a chicken stock that we can use to enhance the flavor of Tinolang manok or make gravy.

We can also use the chicken stock to make chicken soup.

However, I don’t like plain soup. So, I added some vegetables to make it more flavorful.

Ingredients

The main ingredients of this recipe are chicken stock. Luckily for us, several stalls in the wet market are selling chicken bones. If you are desperate, you can use a broth cube.

• 2 cups chicken stock
• 1 medium carrot – cubed
• 1 medium potato – cubed
• spring onion – chopped
• 1 medium bell pepper – chopped
• 4 cloves garlic – finely minced
• 1 medium onion – chopped
• 2 eggs – beaten
• 5 cups water
• 1 cup flour
• 1 tablespoon salt
• ground pepper

Procedure

1. Melt the cup of flour in the 5 cups of water and set aside (white wash).
2. Saute garlic and onion – roast the garlic first in a very fire before adding the onion.
3. Add the bell pepper and let it simmer.
4. Put potato and carrots, let it simmer.
5. Add the white wash and bring into a boil. Before the water boils, a crepe-like substance will form below mix quickly to distribute the thickness.
6. When you achieve the consistency you prefer, add salt, ground pepper, and spring onion. Let it boil.
7. While boiling, add the egg and stir fast.
8. Serve and enjoy.

Notes:

• You can scrape off the excess oil of the soup when it’s about to boil. You’ll see that the oil will form at one part which will give you the opportunity to scrape it off.
• You can also add several pieces of chicken to a flavorful bite.
• This chicken vegetable soup recipe is best with fried foods.

The post Chicken And Vegetable Soup appeared first on Food Citations.