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Chicken & Veggie soup Recipe

Chicken & Veggie soup is a popular Indian Soups-Stews
Author :
 
On :
Thursday, 20 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Soups-Stews Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
0

Ingredients

  • 250g - Chicken (boneless, cut into small cubes)
  • 3-4 Carrots (finely diced)
  • 1/2 cup - peas
  • 1-2 Onions (finely diced)
  • 2 Baby Corn (finely diced)
  • 25g - Cabbage (finely chopped)
  • 5-6 Mushrooms (finely diced)
  • 1 Green chilli (chopped & deseeded)
  • 1 Capsicum (finely diced)
  • 1/4 tsp - Ginger (julienned)
  • 1/2 tsp - Garlic (finely chopped)
  • 1.5 tbsp - Soy sauce
  • 1/2 tsp - Chilli sauce
  • 1 tbsp - Tomato sauce (optional)
  • 1 tbsp - White wine Vinegar
  • 1 tbsp - Hoisin sauce (available in hypermarkets)
  • 1 tsp - Fish sauce (optional)
  • 1/2 cup - Tomato puree
  • 1/4 tsp - Sugar
  • 1 litre - Water or vegetable stock/ Chicken stock
  • 1 Egg
  • Seasoning: salt according to taste
  • 1 tsp - Black Pepper powder
  • 1 tsp - White pepper powder
  • 1 cube - Maggie seasoning (optional)
  • 1/2 tsp - Oregano
  • 1/4 tsp - Thyme
  • 1 tsp - Rosemary
  • For thickening:
  • 1 tbsp - Corn flour
  • 2 tbsp - water
  • Garnish: Coriander, finely chopped
  • Spring onions, finely chopped
  • Accompaniments: Croutons
  • Crispy fried noodles
  • How to Make Chicken & Veggie soup:

    1. Pre-preparation:
    2. Soak the peas for 2 to 3 hours.
    3. Pressure cook all the vegetables and chicken with a little salt and water.
    4. Do not overcook the vegetable. It should be cooked, yet firm to touch.
    5. Once done, remove the cooker lid and place the cooker back on heat.
    6. Add all the sauces and seasoning and keep stirring.
    7. Crack the egg exactly in the centre 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.
    8. This will give you a beautiful riband of egg on the chicken soup.
    9. Do not drop it as a blob as it would not be too appealing to see small blobs of steamed eggs.
    10. Mix water and corn flour and make a runny batter.
    11. To the simmering chicken soup, add the corn flour and stir well. The soup will thicken a bit.
    12. Stir for 2 to 3 minutes; your soup is ready.
    13. Serve hot, garnished with coriander and spring onions and accompanied with croutons or soup sticks.




     

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    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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