Simple
Chicken Soup
INGREDIENTS FOR
SCS:
· Boneless
Chicken: 400gms
· Garlic: 3-4 pods
(Finely Chopped)
· Onion: 2 medium
sized (Finely Chopped)
· Olive oil: 2
Tbspn (You can use vegetable oil also)
· Carrot: ½ cup
finely chopped
· Green Peas: 2/3
cup
· Butter or
Margarine: 1Tbspn
· Green chilli: 2
chopped
· Turmeric
powder,red chilli powder and salt according to your wish.
· Black pepper: 2
Tbspn full if you like it spicy otherwise according to your tastebuds
tolerance.
· Cornflour:
2Tbspn
PROCESS:
1.
First
cut the chicken pieces into small thin stripes and wash them thoroughly.
2.
Mix
½ of the chicken pieces with the turmeric pwdr and chilli pwdr and little salt
and cook them in a pressure cooker for 2-3 whistles to make the chicken stock.
Filter the boiled chicken pieces from the stock.
3.
Now,
heat oil in a deep vessel. Then put garlic, onions, carrots and toss them for
5minutes so that the onion becomes translucent.
4.
Then
put the chicken pieces into the pan. (Both the raw chicken pieces and the
boiled chicken pieces).
5.
Stir
for another 2 minutes.
6.
Now,
add black pepper and salt and mix it very well.
7.
Then
pour the chicken stock that you stored into the vessel and cook it on medium
flame for 5 minutes with covered lid.
8.
Meanwhile
put the green peas into the vessel as well. (After pouring the stock we’ll toss
the green peas so that it does not break).
9.
In
these 5 minutes you will make the cornflour solution i.e. 2 Tbspn cornflour
with 4 Tbspn water.
10.
After
5 minutes add this solution to the soup and give it a stir to mix.
11.
Then
adjust the salt as more water went in.
12.
After
2 minutes put out the flame and your Simple Chicken Soup is ready to serve.
13.
I
used Fresh Cream for garnishing the soup but it’s optional.
And yes if you are making this soup for
children you can omit the green chillies and use less black pepper.
So try this healthy recipe at your home
and it can be served with simple bread and butter or any type of bread you
like.
Don’t forget to drop me a message after
you try this.
Thank you,
Agnita
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