Cream of Chicken Soup for Phase 2

Cream of Chicken Soup for Phase 2


100 grams chicken breast

2 cups chicken broth

2 large stalks of celery

½ teaspoon dried parsley

2 teaspoon of minced garlic

½ teaspoon dried basil

1 tablespoon milk

Salt and pepper to taste




  1. Boil chicken breast in salted water on a medium-sized pot at 165
  2. Remove chicken from water and set aside.
  3. Chop boiled chicken breast into bite-sized pieces.
  4. Chop celery stalk into bite-sized pieces.
  5. On a medium-sized pot, add chicken broth, milk, and all the other spices over low heat. Mix well.
  6. Add chicken pieces and celery into the pot.
  7. Simmer over low heat for 20 to 30 minutes, stirring occasionally.
  8. Remove from heat and serve hot. Top with dried parsley if desired.

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