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cream of chicken soup ingredients

 200-250 gm chicken (wings, back and 1 breast piece or 2 chicken breasts) 
1 bay leaf (tej patta) 
41/2 cups water 
1 tbsp butter 
11/2 tbsp flour (maida) 
11/4 cups milk 
1 tsp salt, 1/4 tsp pepper, or to taste 
GARNISH 
1 tbsp chopped parsley or coriander 
2 tbsp cream 

cream of chicken soup cooking method
1. Place the chicken pieces in a pressure cooker with a bay leaf and 41/2 cups of water and pressure cook to give 1-2 whistles. Reduce heat and simmer for 15-20 minutes. Remove from heat and cool. Remove the meat from the bones, 
2. Discard the bones and bay leaf. 
3. Mix chicken pieces (reserve a few pieces to garnish) with the stock (liquid). 
4. Blend the stock and chicken pieces in a mixer blender. 
5. Strain the blended stock through a metal sieve to get a creamy mixture. (Discard the chicken meat residue). 
6. Heat butter in a pan. Add flour and stir for 1 minute. 
7. Add milk and stir till slightly thick and creamy. 
8. Add the blended and strained chicken stock. Bring to a boil. 
9. Add salt, pepper and chopped coriander or parsley. 
10. Check the seasoning (salt & pepper) and serve hot garnished with a little cream.