Chicken & Veggie soup
Chicken & Veggie soup
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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
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
1 tbsp - Corn flour
2 tbsp - water
Garnish: Coriander, finely chopped
Spring onions, finely chopped
Crispy fried noodles
How to Make Chicken & Veggie soup
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.
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