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.