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Chicken, Butternut and Babycorn soup Recipe

Chicken, Butternut and Babycorn soup is a popular Indian Soups and Stews
Author :
On :
Thursday, 17 April, 2014
Category :
Non-Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 3
Rated 2 based on 100 votes


  • 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:

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


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