Name: Chicken Soup recipe by Barnali B at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: Chicken - 100 gm; Garlic cloves - 7-8 finely chopped; Onion - 1/2 small, finely chopped; Pepper Corn - 8; Green Chilli - 1 small, finely chopped; Dried Parsley - 1/4 tsp (optional); Butter - 2 tbsp; Chicken Bullion/prawn bullion/ Tom yum bullion - 1/4 tsp; Salt and sugar as per taste; Water - 4 cups

ABOUT Chicken Soup RECIPE

This particular chicken soup is super easy to make and needs very little ingredients which are almost always present in our pantry. I have had this soup in breakfast, evening snacks, when I had fever or sore throat, or just to satiate a hunger pang anytime during the day. And best thing you dont need to boil the chicken before hand. It gets cooked in its own juices within the 10 minutes of the soup making.

Ingredients Serving: 2

Chicken - 100 gm
Garlic cloves - 7-8 finely chopped
Onion - 1/2 small, finely chopped
Pepper Corn - 8
Green Chilli - 1 small, finely chopped
Dried Parsley - 1/4 tsp (optional)
Butter - 2 tbsp
Chicken Bullion/prawn bullion/ Tom yum bullion - 1/4 tsp
Salt and sugar as per taste
Water - 4 cups

Instructions

Clean the chicken and pat dry. Chop the chicken into small pieces. I prefer to keep the pieces a little smaller than bite size.
Grind the peppercorns coarsely. Chop all the ingredients as mentioned above.
Take a skillet and heat it. When the skillet is hot, add the butter, ground peppercorn, chopped garlic, chopped onion, chopped green chilli. Let it sizzle for a half a minute.
Add the chopped chicken pieces and adjust the salt and sugar. Fry everything on high heat till the chicken pieces become white, taking care not to burn anything.
Add the water. You may increase the water depending on the amount of soup you want. Make sure you adjust the salt and sugar levels accordingly.
Add the bullion and fold in. I used Knor tom yum bullion to add to the flavour and colour, but you can also use any chicken bullion like the one that is available from Maggi or Knor. Also if you dont happen to have the bullion you may add a
Let the soup boil on high heat. Add the dried parsely. Parsely is totally optional. Even if you dont add it, the soup will still taste lovely.
After 10 minutes your soup will be ready. Serve the steaming chicken soup a dash of butter.

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