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There is nothing like this Creamy chicken corn soup with Puck Bechamel Sauce warm soup after a long busy day. In this video we will show you how to make baked mozzarella chicken breast with bechamel sauce and baked potatoes. It's pretty simple and very nutritious.
To begin with this recipe, we have to prepare a few components. You can cook chicken soup with bechamel sauce using 8 ingredients and 4 steps. Here is how you cook it.
Composition needed to make Chicken soup with bechamel sauce:
- 1 potato 🥔
- 1/2 cup shredded chicken 🐔
- 1/4 cup green peas
- to taste Salt 🧂, black pepper
- 1 tsp flour
- 1 tsp powder milk
- 1 cup soup of chicken
- to taste cheese, depending what cheese u want i use one slice of Colby jack
Bechamel sauce; It is the head crown of the basic white sauces used in making many meals from pasta, chicken, red meat, to vegetables. We prepared a bechamel sauce chicken in a practical way and decided to give it a place. Simple Vegan Bechamel SauceThis Savory Vegan. "Cream of…" Soups - Thin out the béchamel with a little more milk or some good stock and mix it with anything from mushrooms to chicken. Preparation Melt the butter in a heavy-bottomed saucepan.
Directions to serve Chicken soup with bechamel sauce:
- 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
- The chicken is chopped and ready, mixed with potatoes and peas
- 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
- 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
While chicken is cooking, prepare the Bechamel sauce. Sauté the shallots and mushrooms with butter in saucepan until shallots are wilted. Béchamel is a standard white sauce and one of the five mother sauces of classical cuisine. Let stand puff pastries until softened if you get from the refrigerator. Drizzle a little more bechamel sauce on top and sprinkle with some gruyere cheese and paprika on top.
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