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Ingredient
Chicken vegetable soup
Introduce
Chef :
Sarvat HanifChicken vegetable soup
The weather was a bit chilly today and I was craving soup. A warn bowl of soup to warn up. I whipped up a pot of chicken vegetable soup, which is comforting and nutritious dish, perfect for chilly days.
This version includes shredded chicken, vegetables, simmered in chicken broth. It’s a hearty and satisfying soup that’s ready in about 30-40 minutes.
Ingredient
Food ration :
4 servingsCooking time :
30-40 minutes
3 cups
water
1 tbsp.
ginger-garlic paste
1/2 cup
mushrooms, chopped
1/4 cup
cabbage, shredded
1 cup
sweet corn
2 cloves
garlic, minced
1 tsp.
white pepper powder
1 tsp.
paprika
2 tbsp.
vinegar
1 tsp.
dark soy sauce
1/4 cup
corn starch slurry
2 tbsp.
oil
Cooking instructions
* Step 1
In a pot add chicken, salt, pepper, ginger-garlic paste and 2 cups water. Mix and bring to boil. Cook for 12 minutes or till chicken is tender.
* Step 2
Remove chicken, cool and shred.
* Step 3
Strain the stock, should be 2 cups.
* Step 4
Heat oil in a pan and sauté the garlic.
* Step 5
Add the vegetables and stir fry for 3-4 minutes.
* Step 6
Add the chicken and mix well.
* Step 7
Add the spices, vinegar, soy, corn, stock and 1 cup water. Mix and bring to a boil.
* Step 8
Add slurry and cook to desired thickness.
* Step 9
Drizzle in the egg and do not stir. Let the egg curdle.
* Step 10
Mix gently and simmer till egg is cooked.
* Step 11
Serve hot with a drizzle of chilli oil and garlic bread.
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