Lab practical
Cream of Chicken Soup
• 800 g of Boneless chicken
• 2 l chicken Stock
• 150 g of diced onion
• 200 g of diced carrot
• 03 dried thyme
• 100 g of butter
• 100 g of all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 100 ml milk
• Parsley 1 bunch
Directions
1. Cook the boneless chicken in water (1l) around 20 to 25 mins and check them properly cooked
at the temperature of over 65 C.
2. Drain the cooked chicken water separately from the cooked chicken in different containers.
3. After 10 min minced the chicken in tiny pieces.
4. Make the chicken stock (Use the drained chicken water & mix the stock powder then whisk it
well and further add 2 l of water), keep that in a separate container.
5. Make the roux & add onions, thyme and let them cook for a minute.
6. Add chicken stock, and diced carrot in to the cooked roux.
7. Simmer them in a large heavy saucepan until the vegetables are tender (10 to 15 minutes)
8. Then add the minced chicken in to the cooked liquid, add the milk and bring the soup to a boil
around 5 minutes, stirring constantly, until thickened.
9. Add pepper powder & needful salt for taste. Then springle the chopped parsley on the soup.
10. Serve with Toasted Garlic Bread.
Roux
Roux is a classic thickening agent for soups and sauces, with roots dating back more than 300 years in
French cuisine.
1. Melt 1 part butter or fat in a skillet or saucepan over medium-low heat. Then sprinkle in 1 part
flour. (Always 50% of Fat & 50% of flour)
2. Stir the butter and flour constantly with a wooden spoon in a figure-eight motion for even
cooking.
3. In 3 to 5 minutes, you'll have a light roux that should puff slightly.
Toasted Garlic Bread
• 200 g of diced garlic, then to make paste, then add some margarine for toasting both sides in a
pan.
Serve in a soup bowl with 200 ml soup & garlic bread in a side plate.
Cream of Mushroom Soup
Ingredients
• 5 cups sliced fresh mushrooms
• 1 ½ cups chicken Stock
• ½ cup chopped onion
• ⅛ teaspoon dried thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 500 ml milk
Directions
1. Gather all ingredients.
2. Simmer mushrooms, onion, and thyme in the stock in a large heavy saucepan until vegetables
are tender (10 to 15 minutes)
3. Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with
a potholder; pulse until creamy but still with some chunks of vegetable.
4. Melt butter in the same saucepan add the flour until smooth then add the milk to create the
rue. Whisk in salt and pepper and add the mushroom mixture.
5. Bring soup to a boil and cook, stirring constantly, until thickened.
6. Serve with Garlic Bread.
