This Chicken Soup recipe is a complete and best recipe for preparing a flavorful and healthy soup at home. It is super easy and quick to make. The combination of its ingredients makes it much tasty and nourishing. This soup is loaded with Asian flavors and packed with veggies and protein which make it a perfect meal. We can make this recipe pure vegetarian/vegan by skipping the chicken from it.
Chicken soup is pure comfort food and it is one of the favorite meals best suited for dinner. This is an Asian-style chicken soup recipe and particularly Pakistani-style chicken soup with so lovely texture, rich taste, and health benefits. The combination of 3Cs and 3Gs ingredients is awesome. In Pakistan, this flavorful hot soup is usually made with chicken, carrots, capsicum, cabbage, green chilies, cornflour, eggs, vinegar, soy sauce, black pepper, and salt.
Health Benefits – Remedy for Flu and Cold
This soup has many health benefits. In the winter season, especially when there is too much cold, people in Asian countries, enjoy this delicious chicken soup not only as a routine flavorful soup but also use it as a remedy against flu and cold. My whole family uses this soup a lot in the winter season. No doubt it is an effective remedy against flu and cold and its usage increases many folds in the winter season.
This is a hearty and soul-soothing soup. People love it and believe that this soup reduces the length of the cold. Maybe you are hearing this fact for the first time. This is one of the all-time hot favorite soups. It’s so delicious, mouth-watering, and hearty that once you taste it you will get fascinated with its flavor.
A few small studies have found some possible benefits for chicken stock, such as the clearing of nasal passages. Chicken soup may also reduce inflammation as it has anti-inflammatory agents included in it. In the current scenario of the COVID-19 pandemic (coronavirus), the use of this soup may also have positive effects.
Chicken Soup Ingredients
Lovely and Healthy Combination of 3Cs (chicken, carrot & capsicum) & 3Gs (ginger, garlic & green chili)
- Chicken: To add protein to the soup, take bone-in or boneless chicken. I prefer bone-in to get best flavor chicken stock.
- Carrot & Capsicum: Carrot and Capsicum flavor the broth and give beautiful texture to the soup.
- Garlic & Ginger: To add aromatics and flavor to the soup, we use garlic and ginger. These both have many other culinary and health benefits. Ginger and garlic are very powerful anti-inflammatory agents. Garlic is also helpful in eliminating the raw smell of the chicken.
- Green Chili & Onion: Green chili and Onion also add nice aroma and flavor to the soup.
- Corn flour: Corn flour thickens up the soup perfectly. It also adds in the beautiful texture of the soup.
- Egg Whites: Egg whites are added during cooking to clarify the broth. This is also a soup thickener.
- Salt & Black Pepper: We use salt and black pepper powder as seasoning ingredients.
Veggies Preparation
- Chop the carrot and capsicum into small-diced cuts to make at least 6 tbsp of carrot and 4 tbsp of capsicum.
- Uncover 8 to 10 cloves of small-sized garlic (Chinese big garlic 5 cloves only).
- Take a one-inch piece of ginger and peel off.
- Slice one green chili into 3 to 4 pieces.
- Peel off one small sized onion, and cut it into two halves.
Chicken Soup
Making chicken soup is so easy and quick. It takes just 45 minutes to get ready. I made this soup with everything fresh, no store-bought prepared items used. I Prepared chicken and veggies broth in my kitchen, enriched with flavors and nutrients.
Now see how can we prepare this flavorful homemade chicken soup. I hope you will love it. Try it & enjoy a great taste.
How to Make Chicken Soup – Step by Step
In the first step of making the best chicken soup, we’ll fry the chicken and veggies together and in the second step, we’ll prepare the chicken and vegetable broth for the soup.
Keep the flame medium while frying the chicken and vegetables, and high flame while preparing the broth. Then reduce the heat to simmer while adding the thickeners and seasoning ingredients to the soup.
Frying the Chicken and the Veggies Together
Fry chicken and vegetables together. This will help to overcome the odor of chicken and it also enhances the taste of the soup. Secondly, the veggies get softened along with the chicken.
Take a pot or Dutch oven and pour one cup of cooking oil into it and heat it. Add diced carrots and cloves of garlic. You can use garlic paste instead. Fry them mildly and then include chicken in it. You can use chicken bone-in or boneless. I used bone-in chicken to prepare the flavorful chicken stock.
Fry all the things for 10 to 12 minutes. Then include chopped capsicum in it and fry it too, slightly. Continue frying till the color of the meat changes. Now strain the oil from it as we do not need the oil anymore. Return the pot to the flame to prepare the chicken and vegetable broth.
Preparing the chicken and vegetable broth
Now we’ll extract the flavors and nutrients from the chicken and veggies. Add one and a half liter to 2 liter water. Put half piece of onion, one-inch piece of ginger, and one green chili sliced into 3 to 4 pieces. Cover the pot and boil the soup on high flame for 15 minutes.
After 15 minutes turn off the flame and strain the broth with the help of a strainer in another pan. Now set apart the onion, ginger, green chili, and garlic cloves as we need them for the broth only. Place the pot on the stove and pour the broth into it. Include the carrot and capsicum in it and bring it to boil on a medium-high flame.
Meanwhile, shred the chicken to include it in the soup. Take cornflour 6 tbsp and dissolve it in water (of room temp) before adding it to the stock. Also, set apart whites of two eggs.
Thickening the Soup with Corn flour and Egg Whites
Bring the soup to boil on medium-high flame and then reduce the heat to simmer. When the soup comes to simmer, start adding cornflour gradually till you get the desired thickening. If you feel the soup is dilute, continue adding more cornflour to it. Cover the pot and let the soup simmer for 2 to 3 minutes.
Now add whites of eggs. Add whites gradually while stirring the soup continuously so that the eggs may not amass in one place. Now add the shredded fried chicken to the soup.
Chicken Soup Seasoning
Season the soup with salt and black pepper powder. Mix in. Cover the soup and continue simmering for 1 to 2 minutes, then turn off the flame. Take care that the time shouldn’t exceed 2 minutes. If the time exceeds, the color of the soup may change due to black peppers.
Our delicious chicken soup is ready now.
How to Serve the Chicken Soup
Serve the Chicken Soup hot with soy sauce, red chili sauce, green chili slices added to vinegar. You can also serve it with boiled eggs.
Best Chicken Soup Recipe Tips
- Fry the chicken along with carrot, garlic, and capsicum. Frying all these things together is useful in getting rid of the odor of chicken. This process enhances the taste of the soup, too.
- We use onion, ginger, green chili, and garlic for their juices (brith) to get the best taste out for the soup.
- Seasoning with black pepper powder and salt at the end also gives the soup an amazing taste.
- If you’re making a big batch, you can save it for later use. It reheats pretty well so you can store it in the fridge for up to 3 days.
- When adding the corn flour, make sure to dissolve it in the water first. Then stir in gradually to thicken the soup.
- We can also make the soup with store-bought chicken stock or enrich it with the broth of vegetables and meat of a leftover roast chicken.
Chicken Soup
Ingredients
- ½ kg Chicken (bone-in)
- 1 cup Cooking Oil (for frying)
- 8-10 Garlic cloves (small size)
- 6 tbsp Carrots (small-diced cuts)
- 4 tbsp Capsicum (small-diced cuts)
- ½ Onion (small size)
- 1 Inch Ginger (piece)
- 1 Green chilli
- 6 tbsp Corn flour (or as required)
- 1.5 – 2 ltr Water (simple)
- 2 Eggs
- ½ tsp Black pepper powder
- 2 tsp Salt (or to taste)
Instructions
Frying the chicken and the vegetables
- Pour one cup of oil into the pot or dutch oven and heat it. Add in 6 tbsp diced carrot and 8-10 cloves of small-sized garlic or garlic paste instead. Fry them lightly.
- Add ½ kg chicken to it. Fry all the things on a medium flame for 10 to 12 minutes.
- Now include 4 tbsp diced capsicum in it and fry it too, slightly.
- Keep frying the meat on a medium flame till it changes color, then strain the oil from it.
Preparing the Chicken and Vegetable Broth
- To prepare the broth, add one and a half liter to 2 liter water in the pot.
- Put half of the onion, a one-inch piece of ginger, and one green chili (sliced into 3 to 4 pieces) into the pot.
- Cover the pot and bring the broth to a boil on high flame for 15 minutes.
- Strain the broth with the help of a strainer in a separate pan.
- Set apart the onion, ginger, green chilli and garlic and set aside the chicken, carrot, and capsicum.
How to Make the Chicken Soup
- Place the pot on the flame and pour the broth into it. Include carrot and capsicum again in it. Bring it to a boil on a medium-high flame.
- Now we'll add cornflour to it. Take cornflour 6 tbsp and dissolve it in water (of room temp) before adding it to the soup.
- When the soup starts boiling, reduce the heat to simmer. Then start adding cornflour (mixed in water) gradually. Cover the pot and cook it for 2 to 3 minutes.
- Add whites of eggs gradually while stirring the soup constantly. Now add the shredded chicken to it and stir in.
- Season the soup with black pepper powder and salt and cover the pot. Simmer the soup for less than 2 minutes and turn off the flame.
- Delicious chicken soup is ready now. Serve it hot with soy sauce, red chili sauce, green chili slices added to vinegar, or serve it with boiled eggs.
Video
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perfect👍
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