How to Make chicken corn soup

How to Make chicken corn soup

Ingrediants:

Chicken yakhni (broth) 1 liter

1 1/2 cups of milk

Olper milk cream 200ml

Cooking oil 1 tbsp

Butter 3-4 tbsp

Boneless chicken nuggets 250g

1 tbsp minced garlic

1 large chopped onion

1/2 cup grated carrot

1/2 cup chopped celery

All-purpose flour 2 tbsp

Red potatoes peeled and diced 2 cups

Boiled corn kernels 2 cups

Ground black pepper ½ tsp

Dried thyme 1 tsp

Salt 1 tsp or to taste

Worcester sauce 2 tbsp

Chopped spring onion

Indications:

Put the chicken stock, milk and cream in a saucepan, blend well and bring to a boil, partially cover and simmer for 14-15 minutes.

Remove the froth and excess cream layer from the milk and store the milk and broth mixture for later use.

Put the oil and butter in a saucepan and let it melt.

Add the chicken and mix well 

Add the garlic and onion, mix well and cook for one minute.

Add the carrot, celery, mix well and cook for 3-4 minutes.

Add all-purpose flour, mix well and cook for one minute.

Add the milk and broth and mix well.

Add the red potatoes and corn kernels, mix well and bring to a boil, cover and simmer for 8-10 minutes.

Add the black pepper, chopped thyme, salt, Worcestershire sauce and mix well, cover and cook over low heat for 15-20 minutes.

Garnish with spring onions and serve!