Creamy Milk Chicken Soup
A Hearty Chicken Soup Made Lighter and Creamier with Milk, Perfect for a Comforting Meal
Feeling a little peckish but don’t want a heavy meal? This creamy chicken soup is the perfect solution! It’s incredibly satisfying and kids absolutely adore it. We’ve used milk to reduce the calorie count while enhancing its smooth, comforting flavor. It’s ideal for a quick, nutritious meal when you’re craving something warm and delicious.
Main Ingredients- 60g chicken tenderloin (or chicken breast)
- 1/4 red bell pepper
- 1/4 orange bell pepper
- 1/4 onion
Seasoning & Others- 200ml milk
- Salt to taste
- 1 Tbsp all-purpose flour
- Pinch of black pepper
- 200ml milk
- Salt to taste
- 1 Tbsp all-purpose flour
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare the chicken. You’ll need 60g of chicken tenderloin for a tender texture; chicken breast can be used as a substitute. Boil the chicken tenderloin until cooked through and tender. Once cooled slightly, shred it finely with your hands. This process helps to release the chicken’s flavor into the soup and adds a pleasant texture.
Step 2
Next, prepare your vegetables. Wash the red and orange bell peppers (1/4 of each) and the onion (1/4). Finely dice all the vegetables. Dicing them small ensures they cook evenly and blend well into the soup, making it enjoyable even for picky eaters.
Step 3
In a pot, melt some butter and add a splash of olive oil over medium-low heat. Add the shredded chicken and diced onion to the pot. Sauté them gently. You don’t need to cook the onion until it’s completely soft; just until it becomes slightly translucent is perfect. This step builds a foundational flavor for your soup.
Step 4
Once the onion starts to look translucent, add the diced red and orange bell peppers. Continue to sauté for another 1-2 minutes until the peppers are slightly softened and their vibrant colors appear. This will add sweetness and a beautiful hue to the soup.
Step 5
After sautéing the vegetables, pour in the 200ml of milk. I’m using milk instead of heavy cream to keep the soup lighter. Bring the mixture to a gentle simmer over low heat. Let it bubble softly; this allows the milk to warm through and contribute to the soup’s creamy base without scalding.
Step 6
As the soup simmers, sift 1 tablespoon of all-purpose flour into the pot. Whisk vigorously and immediately to prevent any lumps from forming. Once the flour is well incorporated and the soup begins to thicken slightly, season with salt to your preference. Finish with a pinch of black pepper for a subtle kick. Your delicious and creamy milk chicken soup is now ready to be served!
