Soups and Creams
Chicken with Cream of Vegetables

Chicken with Cream of Vegetables

PREPARATION 25 min.
INGREDIENTS 9
SERVINGS 6 -8 servings
DIFFICULTY Medium

Instructions

1

Cook chicken breast and cut into cubes of about 2 cm by 2 cm. Set aside.

2

Blend La Huerta Spring with the chicken broth. In a casserole, melt butter and sauté onion. Add blended mix and milk, season with salt and pepper. Add the 2 tbsp. of corn starch previously dissolved in cold water, stir until there are no lumps. Mix with chicken cubes, cook over medium heat until boiling.

3

Serve and sprinkle with parmesan cheese.
INGREDIENTS
Ingredients
3 chicken breasts
Salt and pepper
1 lt. chicken broth
2 lt. whole milk
2 tbsp. chopped onion
Shredded parmesan cheese to taste
45 gr. butter
2 tbsp. corn starch
Chicken with Cream of Vegetables
PREPARATION
25 min.
INGREDIENTS
9
SERVINGS
6 -8 servings
DIFFICULTY
Medium
INGREDIENTS
3 chicken breasts
Salt and pepper
1 lt. chicken broth
2 lt. whole milk
2 tbsp. chopped onion
Shredded parmesan cheese to taste
45 gr. butter
2 tbsp. corn starch

Chicken with Cream of Vegetables

1

Directions
Cook chicken breast and cut into cubes of about 2 cm by 2 cm. Set aside.

2

Blend La Huerta Spring with the chicken broth. In a casserole, melt butter and sauté onion. Add blended mix and milk, season with salt and pepper. Add the 2 tbsp. of corn starch previously dissolved in cold water, stir until there are no lumps. Mix with chicken cubes, cook over medium heat until boiling.

3

Serve and sprinkle with parmesan cheese.

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