Chicken & Veggie soup

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Total Time:
60 minutes
Serves:4
Rated : 3 Stars
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Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Chicken and Apricot Stew, Best Smoked Fish and Kale Soup, Easy Klong Talay (Sour and Spicy Seafood Soup)

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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

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