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Chicken soup recipe
By : Sify Bawarchi
Category : Chicken, Tamilnadu
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
Chicken soup for the soul - so we`ve heard and would agree that it is the best food for the soul. On a gloomy day or a cold winter day, a chicken soup can be an excellent mood changer or body warmer. It`s fabulous as a starter and can make for a main course with addition of some rice or noodles.

You can always play with ingredients without following hard & fast rules to get a good comforting chicken soup. You could use just chicken pieces or a mix of vegetables to get your clear soup or mixed soup. Add some bechamel sauce and you have your chicken cream soup. In a nutshell, unlike many other comfort foods, chicken soup stands high in the charts of delectable food.

Pre-preparation:
1) Soak the peas for 2-3 hours.

Method:

  1. Pressure cook all the vegetables & chicken with a little salt and water.
  2. Do not over cook the vegetable. It should be just cooked yet firm to touch.
  3. Once done remove the cooker lid and place the cooker back on heat.
  4. Add all the sauces and seasoning and keep stirring.
  5. Crack the egg exactly in the center and make sure it falls from the shell in thin strands, while doing so keep moving your hand in circular motion over the chicken soup in the cooker.
  6. This will give you a beautiful riband of egg on the chicken soup.
  7. DO not drop it it as a blob as it would not be too appealing to see small blobs of steamed eggs.
  8. Mix water and corn flour and make a runny batter.
  9. To the simmering chicken soup add the corn flour and stir well.
  10. The soup will thicken a bit, stir for 2-3 minute; your soup is ready.
  11. Serve hot, garnished with coriander and spring onions accompanied with croutons or soup sticks.

Notes:
1) Add capsicum toward the end to retain its colour and to prevent it from losing its crunch.
2) Chicken stock adds more to the flavour instead of water. You could use store bought stock or simply make it at home. Use the chicken pieces that have very little meat on it to make chicken stock. Chicken claws are best to extract a flavourful stock however many find it disgusting to buy. In a pressure cooker add the bony pieces, with garlic, ginger, sliced onion, tomato and water. Add some crushed peppercorn, salt and cook till the water turns to lovely golden oily liquid.
3) It`s best to avoid potato in this soup as it will be an odd blend with the rest of the soup elements.

Ingredients:
Chicken- 250 gms ( boneless, cut into small cubes)
Carrots- 3 -4 (finely diced)
French beans- 3-4 ( finely diced)
Onions- 1-2 (finely diced)
Baby corn- 2 ( finely diced)
Cabbage- 25 gm (finely chopped)
Mushrooms- 5-6 ( finely diced)
Green chilli- 1 ( chopped & deseeded)
Capsicum-1 ( finely diced)
ginger- 1/4 tsp (jullianned)
garlic- 1/2 tsp ( finely chopped)
Soy sauce- 1 1/2 tbsp
Chili sauce- 1/2 tsp
Tomato Sauce- 1 tbsp (optional)
White wine vinegar- 1 tbsp
Hoasin sauce- 1 tbsp ( available in hypermarkets)
Fish sauce- 1tsp (optional)
tomato puree- 1/2 cup
sugar- 1/4 tsps
Water- 1 liter or (vegetable stock/ chicken stock)
Egg-1

Seasoning:
salt- according to taste
Black Pepper powder- 1 tsp
White pepper powder- 1 tsp
Maggie seasoning- 1 cube (optional)
Oregano- 1/2 tsp
Thyme- 1/4 tsp
Rosemary- 1/ tsp

For thickening:
Cornflour- 1 tbsp
water- 2 tbsp

Garnish:
Coriander- finely chopped
Spring onions- finely chopped

Accompaniments:
Croutons
Crispy Fried noodles

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