Tag: Chicken Mushroom

Recipes In Urdu - English Starters

Chicken Mushroom Soup Recipe

Ghazala Akhter

Chicken Mushroom Soup Recipe

Chicken Mushroom Soup Recipe

If you are looking for a quick soup recipe with plenty of flavor, then try Chicken mushroom soup recipe, with cream, chicken broth, chicken breasts, a little garlic, carrot, and other ingredients.

Chicken Mushroom Soup Recipe

Tomato Soup with Cream

Ingredients:

  1. Chicken stocks – 8 cups
  2. Garlic crushed – ½ tsp
  3. Chopped carrots – 2 tbsp
  4. Chopped onion – 2 tbsp
  5. Sugar – 1 tsp heaped
  6. Fresh cream – 2 tbsp
  7. Boiled and shredded chicken – 4 tbsp
  8. Chopped ginger – 1 inch piece
  9. Butter – 2 tbsp
  10. Flour – 2 tbsp heaped
  11. Salt – 1 tsp
  12. White pepper – ½ tsp
  13. Thinly sliced mushrooms – 4
How to Make Minestrone Soup: English – Urdu Recipe

Method:

  • In a wok, heat up butter and add onion, ginger garlic and carrots. Fry till transparent.
  • Then add flour, salt, pepper and chicken stock. Cook for 15 minutes.
  • When the soup is thick, add sugar, mushrooms and chicken.
  • Cook for a while and pour into a serving bowl.
  • Garnish with fresh cream and chopped parsley before serving.
Chicken Recipes In Urdu - English Starters Vegetables and Lentils

Easy Chicken Mushroom Quesadillas

Ghazala Akhter

Easy-Chicken-Mushroom-Quesa

Easy chicken mushroom quesadillas. Quesadillas have been adapted to many different styles. In the United States, many restaurants serve them as appetizers, after adding their own twist. Some variations are: goat cheese, black beans, spinach, zucchini, or tofu. A Scandinavian treat uses a lefse (thin potato pancake resembling a tortilla) containing brie cheese and lingonberry jam. Even dessert quesadillas are made, using ingredients such as chocolate, butterscotch, caramel, and different fruits.

Grilled Chicken and Red Onion Quesadilla

Easy Chicken Mushroom Quesadillas

Ingredients:

  1. Rapeseed oil – 1 tbsp
  2. Large onion – 1 chopped
  3. White button mushrooms – 230 gm
  4. Crushed garlic – 3 cloves
  5. Cooked chicken breast – (1 breast half) chopped
  6. Ground cumin – 1 tsp
  7. Chilli powder – 1 tsp
  8. Dried oregano – 1 tsp
  9. Baby spinach leaves – 60 gm roughly chopped
  10. Salt – 1/2 tsp
  11. Fresh ground black pepper – 1/4 tsp
  12. Whole-grain flour tortillas – 4
  13. Grated cheddar cheese – 80 gm
  14. Salsa – 120 ml
  15. Reduced-fat sour cream – 60 ml

Method:

  • Heat up oil in a large frying-pan over a medium heat.
  • Then add onions, mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.
  • Then add garlic and cook for one minute more.
  • Now add chicken, cumin, chili powder and oregano, stir until all spices are incorporated.
  • Add spinach, salt and pepper, cook until spinach softens, about two minutes.
  • Lay one tortilla on a flat work surface and sprinkle with 20g cheddar cheese.
  • Spoon half the chicken and vegetable mixture on top of cheese, then top with an additional 20g cheese.
  • Top with another flour tortilla.
  • Heat a large nonstick frying-pan with cooking spray over medium heat.
  • Carefully place 1 quesadilla in pan and cook for three minutes.
  • Using a large spatula, gently flip quesadilla and cook for an additional three minutes until lightly browned and cheese is melted.
  • Repeat with second quesadilla. Slice each quesadilla into quarters.
  • Place two quarters on a plate with 1 tbsp sour cream and 2 tbsp salsa.