Soupe de poulet au lait



8 CS instant flour Cereals 5 vegetables + 60 gr (0,132 lbs) chicken cutlet 1 stalk of celery + 3 stalks of parsley + small sprig of thyme + small bay leaf  5 cups ½ skimmed milk + 1 ½ cup water + 1 tbsp olive oil + salt 



* Wash all the herbs as well as the celery and make a bouquet garni.

* In the bowl, pour water, salt and bouquet garni, put the pieces cutlet in the simmering basket above the herbs and cook for 10 minutes 100°-202  speed 3.

* Dice end of cooking, remove the bouquet; pour the chicken into the bowl with the milk, program 8 mins 100°-202 speed 3.

* Add cereals 5 vegetables and set 2 mn 85°-185 vit 3.

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