Chicken soup with bechamel sauce
Chicken soup with bechamel sauce

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chicken soup with bechamel sauce. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken soup with bechamel sauce is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Chicken soup with bechamel sauce is something which I have loved my whole life. They are nice and they look wonderful.

I am preparing a full meal in one hour with a chicken dish, soup, and bulgur pilaf. "Buğu Kebabı" is a chicken dish with vegetables and bechamel sauce.. For a variation on a classic Sauce Bechamel, try chicken broth and half-and-half together with a roux of butter and flour flavored with grated onion. White pepper, thyme and cayenne give an earthy bite to the sauce. Béchamel is a classic white sauce originating in France.

To begin with this recipe, we have to first prepare a few components. You can have chicken soup with bechamel sauce using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken soup with bechamel sauce:
  1. Take 1 potato 🥔
  2. Prepare 1/2 cup shredded chicken 🐔
  3. Prepare 1/4 cup green peas
  4. Take to taste Salt 🧂, black pepper
  5. Take 1 tsp flour
  6. Take 1 tsp powder milk
  7. Prepare 1 cup soup of chicken
  8. Prepare to taste cheese, depending what cheese u want i use one slice of Colby jack

Béchamel sauce may be made up to one day in advance. Lay a sheet of plastic wrap directly on top of the sauce to keep a "skin" from forming and refrigerate until it's time to reheat. Whisk the sauce as it is reheated and thin with extra milk, as necessary. If it is slightly lumpy after reheating, pour it through a.

Steps to make Chicken soup with bechamel sauce:
  1. We cut the potatoes into small cubes and then cook them by adding water with a little salt and black pepper, and after they are ripe we put the green peas with them until they are ripe together
  2. The chicken is chopped and ready, mixed with potatoes and peas
  3. We mix the flour with milk, then put the chicken soup on them, put salt and black pepper, mix them well with add cheese, and start cooking them, taking into account the constant stirring of the mixture so that it does not clump
  4. Add this mixture to the chicken, potatoes and peas and keep stirring until they are done, you need 6 minutes, and you can control the thickness of the soup by adding water

Whisk the sauce as it is reheated and thin with extra milk, as necessary. If it is slightly lumpy after reheating, pour it through a. Whisk constantly until the flour turns into a nice golden color. Add chicken, mushrooms along with the left over pan juices, and peas to Béchamel sauce. Preparation Melt the butter in a heavy-bottomed saucepan.

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