Creamy Chicken Soup with Vegetables Recipe

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Directions

• Heat half the water in a large saucepan, add the bay leaves and cinnamon and add the chicken breast and also add salt.
• Cook on a low flame for 10 to 15 minutes and switch off the flame and drain the water from the chicken and reserve the water ( stock) for later use and shred the chicken into 1/4-inch-wide strips and keep it aside.
• In a deep pan heat a teaspoon of oil, add the garlic, celery, and onion and fry until onion is soft.
• Add the carrots, peas, blended potatoes, beans, salt and pepper and cook for a few minutes.
• Add the chicken stock and 2 cups of water, oats and shredded chicken and cover it with a lid and cook it on a low flame for 10 minutes.
• Add salt and pepper, chopped parsley, lemon juice and mix it well and sweet off the flame and transfer it to serving bowl and serve it hot with a slice of bread.

Meghna Nath