2. Accessories: 800 ml of water, 5 g of salt and a little black pepper.
3. Chop the chicken breast into minced chicken.
4. Cut the white onion into small pieces, slice the mushrooms, and cut the bacon into small pieces.
5. Turn the pot on a small fire, turn off the fire, add 20 grams of butter, and after melting, turn on a small fire.
6. Add mushroom slices, bacon slices, minced onion and diced chicken, stir-fry until the chicken is discolored and scattered, and the mushrooms are out of the pot.
7. Take another pot, heat it, turn off the fire, add the remaining 20g butter, and then add it after the flour is completely melted. Don't turn on the fire, let the flour and butter mix well, and then turn on the minimum fire.
8. When frying, crush it gently with a shovel and fry the flour into coarse particles.
9, pour 800ml of cold water, while cooking with medium and small fire, while constantly stirring.
10. Cook the noodle soup until it is not caked. Pour in the freshly fried ingredients and stir well.
1 1. After boiling, sprinkle with light cream and stir well, then cook for about 1 min. Sprinkle salt and black pepper before taking out.