Chicken soup
Ingredients
1 teaspoon of vegetable oil
275 ml of low-fat milk
1 low-salt chicken stock cube dissolved in 575 ml of boiling water
pinch of salt if desired
pepper
1 finely chopped onion
2 medium size potatoes, cubed
Method
1. Heat the oil in a saucepan.
2. Add the finely chopped onion and fry for 1 minute.
3. Gradually stir in the stock and the milk with the salt and pepper.
4. To thicken, add the potatoes.
5. Bring to the boil and simmer for 15 minutes, keep stirring
until thickened.
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Published by Avtar Singh Rana
Chef Avtar Singh Rana – Short Bio Chef Avtar Singh Rana is a global culinary professional with extensive experience in luxury hospitality and fine dining. Known for his expertise in multi-cuisine and modern fusion, he creates guest-focused menus that blend international flavors with contemporary trends. Passionate about innovation, wellness, and mentoring young chefs, he believes in crafting memorable dining experiences through quality, creativity, and purpose. Tagline: Crafting global flavors with purpose and passion. If you’d like, I can also make a 30-word version for Instagram or a luxury one-line signature for your posters.
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