How to Make Appetizing Best chicken soup ever

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Best chicken soup ever Packed with anti-inflammatory ingredients like ginger, turmeric, garlic. This is the BEST CHICKEN SOUP RECIPE EVER! Add onions, celery, garlic and carrots and saute so everything begins to "sweat". You can have Best chicken soup ever using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Best chicken soup ever

  1. It's 2 of chicken breasts.
  2. You need 3 Tablespoons of flour.
  3. Prepare 1 of lemon.
  4. You need 3 of bay leaves (optional).
  5. It's 1 table spoon of Olive oil (or any other oil).
  6. It's of Maggi cube (optional).
  7. You need 2 of Cinnamon sticks (optional).
  8. You need of Cumin.
  9. It's of Salt.
  10. It's of Black pepper.

Add all seasonings and cook for a few more minutes. Add chicken stock to mixture in pot and stir. Add spinach leaves to stock and stir. Bring this to a boil, uncovered.

Best chicken soup ever instructions

  1. Boil 2 boneless chicken breast along with bay leaves, cinnamon sticks, salt and pepper until it’s really soft. (Keep the chicken broth).
  2. When chicken is ready, tear it into string like pieces. Then get a frying pan, fry the chicken with a little bit of olive oil, salt, pepper and cumin. When the chicken starts to brown a little take it off and set it aside..
  3. In a pot, add 3 tablespoons of flour and stir it around until it turns light brown, then add a cup of room temperature water and whisk immediately. If clumps of flour form get a small strainer and fish them out. Then add the chicken broth. Get a lemon, squeeze it and cut each part of the lemon in half and add it into the soup. Then add the chicken. Adjust salt, pepper, lemon juice after tasting. Let it boil for 6 minutes (fish the lemons out when soup is ready) and Enjoy!.

Both times this was the best chicken soup I've ever made. I made this soup for my boyfriend who has a cold and it was excellent! Pat chicken dry with paper towels; sprinkle with salt and pepper. Strain the chicken broth and if necessary, skim off any extra fat from the top with a ladle. Once the chicken is cool enough to handle with your hands, pull the chicken into large chunks and dispose of the skin and bones.