White Chicken Soup 2

It sure has been great Autumn days Lately. Some people don’t like cold weather and have winter-blue, but I love the quiet atmosphere and cold air outside.

On days like this, a plate of hearty soup shows up on my dining table at least once a week. I made white chicken soup again, but this time I made the soup little thick. Adding rice flour to the soup is a quick and healthy way to thicken the soup, compared with making butter roux. Today I had 2 bowls for lunch, and my body is warm and nourished 🙂

• 2 fillets chicken thigh
• 3 celery stalks
• 2 baby carrots
• 2 spring onion stalks
• 1 potato
• 1/2 broccoli (florets)
• 2 cups chicken stocks
• 2 cups milk
• 3 tbs rice flour

1. Cut vegetables and chicken thigh into cubes. For broccoli florets, cut into small pieces.
2. Heat 1 tablespoon of oil in a deep sauce pan, and add cerely, carrots and onions. Sauté for a minutes, then add chicken. Sprinkle salt & pepper to the chicken, and cook for 3~4 minutes over low/medium heat.
3. Add chicken stock, potatoes and broccoli. Bring to the boil, and simmer for 5 minutes.
4. Mix rice flour into milk, and blend well. Add to the soup, and cook until the soup is thickened. Season to taste.

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