1828. Chicken Mushroom Dill Soup

We served this soup on repeat during Ramadan. The convenience of packaged soup, elevated with the additions of fresh ingredients. 

Most notable is the addition of shredded chicken and dill.

Ingredients:

1 sachet of mushroom soup 

1 liter of cold water

1 liter of chicken boiling water

1/2 boiled and shredded chicken

1 cup chopped dill

1 cup cream

Salt and black pepper

Method:

Off-heat, whisk the package of soup mix with the cold water in a pot until completely dissolved. Put on medium-high heat, stirring frequently, until starts to steam and thicken. Add in the rest of the ingredients minus the cream. Continue stirring until the soup is ready. Add the cream and adjust seasoning just before serving.

صحة و عافية