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Photo of Chicken soup with vegetables by Soma Mukherjee at BetterButter
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Chicken soup with vegetables

Jan-02-2019
Soma Mukherjee
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chicken soup with vegetables RECIPE

Hot chicken soup with vegetables serve with butter on top and sprinkled with crushed black pepper is perfect for a winter evening snack . This is healthy and tasty and easy to prepare at home.

Recipe Tags

  • Non-veg
  • Easy
  • Soups
  • Healthy

Ingredients Serving: 4

  1. chicken with bone 250 g
  2. garlic paste 1 teaspoon
  3. ginger paste 1 teaspoon
  4. 1 teaspoon whole black peppercorns
  5. Pinch of nutmeg powder
  6. water 6 cups
  7. onion finely chopped 1 cup
  8. Scallions chopped 1 cup
  9. Finely chopped carrots and beans 1 cup
  10. Baby corn chopped 4
  11. Very finely chopped ginger 2 teaspoon
  12. Finely chopped garlic 1 tablespoon
  13. corn flour/all purpose flour 1 tablespoon
  14. egg white 1
  15. Soya sauce 2 teaspoon
  16. White vinegar 1 tablespoon
  17. Salt and black pepper as required
  18. butter 2 tablespoon

Instructions

  1. Clean chicken pieces.
  2. In a pressure cooker take chicken pieces little salt ginger garlic paste, black peppercorns and pinch of nutmeg powder.
  3. Add 6 cups water to it. Close the lid of the cooker and cook it in presure for about 8-10 minutes or until the chicken pieces cooked.
  4. Then release pressure and separate the chicken pieces from the water or the stock. Keep aside the chicken stock.
  5. Now discard the bones with help of a fork and knife. Tear chicken pieces roughly and make like shredded chicken. Keep aside
  6. In a cooking pan melt butter ,heat it then add chopped garlic and onions. Fry until softened. Add chopped ginger , scallions, carrots,beans and baby corn.
  7. Mix and stir all vegetables. After 6-7 minutes sprinkle salt to taste and mix well.
  8. Add vinegar and soya sauce mix again. Add shredded chicken.
  9. After few minutes add the chicken stock and cover it . Let it cook for about 10-12 minutes on medium low flame.
  10. Remove the cover take 2-3 tablespoon os the liquid in a small bowl and add corn flour or all purpose flour to it. Mix properly so that no lump forms. Then mix it with the chicken soup and stir well.
  11. Now take the egg white whisk it and mix with the soup while stirring continuously it with a ladle.
  12. Now cover it and remove from heat.
  13. Serve piping hot soup sprinkled with freshly crushed black pepper and little butter on top.

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