Chicken, Butternut and Babycorn soup

Recipe by
Total Time:
15-30 minutes
Serves:3
Rated : 2 Stars
2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

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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2

Ingredients

  • 500 g- Boneless Chicken
  • Butternut - 2 medium sized
  • 4 cloves- Garlic
  • 5 tbsp - Cooking Oil
  • 200 g- Baby corn, chopped into thin circular pieces
  • Spring onions - 2 stalks, white part only
  • 3 Tomato - grated
  • A few chopped - Basil leaves
  • 1 tsp - Ground, black pepper powder
  • 1 scoop - Butter
  • Salt to taste

How to Make Chicken, Butternut and Babycorn soup

  • Create chicken stock by boiling the boneless chicken in water for 30 minutes.
  • Separate the stock from the chicken pieces and keep aside.
  • Cook butternut in a separate pan till it softens.
  • Heat oil in a pan and saute the crushed garlic cloves in it.
  • Next, add the boiled chicken pieces, spring onions, tomato, and baby corn to it.
  • Cook for 5 minutes till the vegetables soften.
  • Add the pre boiled butternut to it.
  • Now add the chicken stock.
  • Simmer on medium heat for few minutes.
  • Mash the butternut to thicken the soup.
  • LEave to simmer on low heat for some time.
  • Add salt to taste along wiht the chopped basil and black pepper.
  • Garnish with chopped basil leaves and black pepper.
  • Serve with breadsticks.