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Health-Packed 'cream' of Chicken Soup

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“Another healthy option that I found in one of my 'Good Housekeeping' issues. Lactose-intolerant eaters and diabetics may find this recipe quite useful.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons butter (or oil)
  • 1 tablespoon anise seed
  • 1 bay leaf
  • 3 tablespoons wholewheat flour or 3 tablespoons multi grain flour
  • 300 ml plain soya milk (unflavored)
  • 500 g bite-sized chicken pieces
  • 250 g frozen mixed vegetables
  • 2 tablespoons finely chopped parsley (or any other fresh herb of your choice)
  • salt and pepper

Directions

  1. Heat butter in a heavy-bottomed pan till bubbly.
  2. Add aniseed and bay leaf; when fragrant, whisk in flour to make a smooth paste.
  3. Pour in soyamilk gradually, whisking simultaneously to prevent lumps.
  4. Add chicken pieces and vegetables and bring to boil.
  5. Lowe heat and simmer uncovered till tender, or about 15 minutes.
  6. Season to taste, garnish with parsley and serve with slices of crusty bread.

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