How to make chicken corn cream soup that is similar to KFC fast food restaurants

illustration photo: Gemini AI

Who doesn’t like the soft and tasty sensation of KFC style cream soup? The good news is, you don’t need to leave the house to enjoy it. This soup is very suitable to be eaten as an appetizer or dipped with warm bread in cold weather. With simple ingredients like chicken, milk, and broth, you can create restaurant-class dishes in your own kitchen.

The key to deliciousness lies in the technique of stirring the milk slowly so that the texture is perfectly smooth. Besides taste, appearance is also important; Sprinkling spring onions or celery on top will give a fresh aroma as well as a professional impression to your cooking.

Materials that need to be prepared

Make sure the following ingredients are available in your kitchen:

– Protein: 200 grams chicken breast fillet, cut into small cubes.
– Vegetables: 1 carrot (cut into small cubes) and 100 grams of sweet corn.
– Saute Seasoning: 1/2 onion (finely chopped), 2 cloves of garlic (finely chopped), and 2 tablespoons butter.
– Thickener & Liquid: 2 tablespoons wheat flour, 500 ml full cream liquid milk, and 500 ml chicken stock.
– Flavoring: 1/2 teaspoon ground pepper, 1/2 teaspoon ground nutmeg (optional), salt and sugar to taste.
– Garnish: Sliced ​​green onions to taste.

Note: Use full cream milk so that the results are really tasty and creamy. Small pieces of ingredients also really help to make the soup feel soft when eaten.

Steps to Make Cream Soup

Follow this easy sequence for maximum results:

1. Sauté the spices: Heat the butter in a frying pan over medium heat. Add the onion and garlic, then saute until soft and fragrant.
2. Cooking the Chicken: Add the chicken breast pieces. Keep stirring until the color of the chicken changes to yellowish white.
3. Add Vegetables: Add carrots and sweet corn, mix well with other ingredients.
4. Thickening Process: Sprinkle the flour into the pan while continuing to stir quickly so that there are no lumps. Cook until the flour looks cooked.
5. Pouring Liquid: Pour liquid milk little by little while still stirring. After that, add the chicken stock gradually.
6. Seasoning: Add pepper, ground nutmeg, salt and sugar. Let the soup simmer gently for 5-10 minutes until the flavors are absorbed.
7. Serving: Taste and adjust the taste if necessary. Pour into a serving bowl and sprinkle the sliced ​​spring onions on top.

Secret Tips for Similar Restaurant Results

– Choose the Right Milk: Always use full cream milk for a soft, thick texture.
– Ingredient Size: Cut the chicken and vegetables into small sizes so that the eating sensation is uniform in every spoonful.
– Cooked Stir-Fry: Make sure the onions and garlic are sautéed until they are really fragrant to enhance the taste.
– Quality Broth: Use savory chicken stock to provide a strong flavor base for the soup.
– Fire Settings: Use low heat after the milk is added so that the soup doesn’t boil too much (split).

FAQ How to Make Cream Soup

1. Can the vegetables be replaced with other types?

Of course, you can add chopped green beans or button mushrooms if you want a variety of different textures and flavors.

2. What if the soup is too thick or too thin?

If it’s too thick, add a little stock or milk. If it’s too runny, dissolve a little flour in a little water, then add it to the cooking soup.

3. Can I use low fat milk?

Yes, but the savory taste and thick texture will not be as strong as if you used full cream milk.

4. How long can this cream soup be stored in the refrigerator?

This soup should be consumed within 1-2 days. Store in an airtight container and reheat over low heat while stirring.

5. Can wheat flour be replaced with cornstarch?

Yes, cornstarch also functions as a thickener. However, wheat flour sauteed in butter (roux technique) gives a distinctive aroma that is more similar to the restaurant version.

(brl/tin)