شوربة الدجاج و الذره

Cut the fresh chicken breasts into cubes, then sauté them in a pot over medium heat using 2 tablespoons of butter until they turn white.

Add 3 crushed garlic cloves, ½ teaspoon of onion powder, ¼ teaspoon of white pepper, and ½ teaspoon of dried tarragon or add 4 leaves.

Add one chicken bouillon cube, 2 cups of corn, 2 tablespoons of flour, and 1 tablespoon of sugar (optional) along with 750 ml of hot water, and let the mixture cook for 15 minutes.

Dissolve 3 tablespoons of cornstarch in ¼ cup of water, then pour this mixture over the soup along with 1 cup of cream. Adjust salt and let it cook for a few additional minutes until thickened, then serve.