Yields:
1 Serving
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
Ingredients
- Chicken breast cut into small cubes.
- Onion and garlic, sliced.
- Five fresh mushrooms, sliced.
- ¼ teaspoon black pepper.
- A little salt.
- teaspoon thyme or oregano.
- two tablespoons of butter.
- cup white flour.
- Three cups of powdered milk tea.
- A liter and a half of water.
How to prepare
- Put the oil, onion, garlic, black pepper, chicken and salt on a low heat, stirring for 3 minutes, then add the mushrooms and stir for another 3 minutes.
- In another saucepan, add the butter and milk, stir well with an egg whisk until browned, then add a quarter liter of water to the mixture and mix until the lumps disappear, then add the remaining water.
- Add to the mixture the chicken and saffron and leave it on a low heat until the chicken and mushrooms are cooked.
- We add the flour and water mixture until the soup becomes cohesive and then it is ready to be served
