Chicken Soup
Chicken Soup is very quick, super easy to make, and tastes so incredible. It’s a great dinner idea as it is packed with veggies and protein that fills it out and makes it a complete meal. It’s full of Asian flavors and a nice remedy for flu and cold.
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.
