Butter Chicken Soup
Butter Chicken Soup
Butter Chicken Stoup
When a soup is stew-like it is called stoup. Meet our favorite stoup of all time- “BUTTER CHICKEN STOUP!”
PLEASE NOTE THAT SOME INGREDIENTS MAY BE FIELD HARVESTED. FOR BEST RESULTS INSPECT FOR ELEMENTS OF NATURE BEFORE COOKING, LIKE STONES...
Whether your meat is grilled, sautéed, baked, or roasted - dice up 1-2 good size cooked chicken breasts.
Bring 6 cups of water to a boil, add this bag of specialty spices and ingredients; add your cooked chicken, a can of 540 ml diced tomatoes. Bring to boil; reduce heat, cover and simmer, stirring occasionally for 20 minutes
Add salt and ground pepper to taste. You can’t have creamy butter chicken without butter and cream, We suggest to add 2 tbsp of butter, and a cup of cream when it’s done.
Garnish in bowl with a swirl of 33% whipping cream, cilantro and naan bread.
*ADD water if too thick!
BUTTER CHICKEN SOUP in the INSTANT POT
Prep time: 15 minutes Instant Pot time 12 minutes
1) Pour the tube of soup mix into the inner pot. Add optional items of choice (diced chicken,
canned tomatoes, red, yellow, green onions, julienne or cubed). Stir together.
2) Add 6 cups boiling water. Stir.
3) Press “Sauté”, stirring soup until it starts to bubble.
4) Press “Cancel”, put lid on, steam vent closed.
5) Press “Soup”, select 12 minutes.
Use natural or quick release. Add the butter and cream.
Naan bread handy? Enjoy!
Ingredients: brown rice, brown lentils, red lentils, sweetened coconut, dehydrated veggies, soup stock: (sugars (dextrose, corn syrup solids, sugar), salt, chicken fat (rosemary extract) corn flour, hydrolyzed soy protein, yeast extract, onion, celery, garlic, silicon dioxide, spices, disodium guanylate, disodium inosinate, citric acid, parsley; herbs & spices & 2 hot chili peppers
CONTAINS SOY WHEAT CORN
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