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Popularly soups can be divided into two groups: CLEAR and THICK soup.Clear soups are generally more healthy as they have the least amount of calories while thick soups usually contain a lot of starch,sometimes cream, and other high carbohydrate ingredients.
Personally i am a big fan of Clear Soups.
This chicken and vegetable soup is not only mouth watering & colourful,it's super healthy and easy to make too.This is made with clear strained broth.
A meal in itself that u can Serve with crusty bread. This ultra-flavourful Chicken Vegetable Soup is all you need to stay warm and healthy in this cold weather.
Ingredients for chicken stock:
Chicken with bones half kg / 500 grams
Bay leaves 3 to 4
Diced onion 1 large
Carrot 1 large diced
Ginger 4 to 5 pieces
Whole black pepper 15 to 20
Water 2 & half liter
Put all ingredients in a cooking pot,when it starts to boil foam will appear on top remove it with the help of a spoon,by removing this u will get a clear stock.
When all foam removed cover with lid and cook on medium flame for 15 minutes.
After 15 minutes take out chicken pieces from stock,shred it and set aside....let the stock simmer on medium low flame for 30 to 40 minutes with lid on.
Stock is ready drain it through a sieve and use in your any recipe of soup in pulao or in chicken or vegetable recipes u can freeze in a air tight container for a month or long.or u can freeze in ice cube tray,when freeze remove from tray and put it in freezer in a zip lock bag.
Ingredients for soup:
Oil 2 tbsp
Garlic finely chopped 1 tsp
Onion chopped 1 medium sized
Peas 1 cup
Carrot 1 cup cubes
Cabbage 1 cup sliced
Potato 1 cup cubes
Boiled & shredded chicken 1 cup
Sweet corns 1 tin(half tin blend with some water and use half as it is)
Salt 1 tbsp
Black pepper powder or freshly crushed 1 tsp
2 beaten eggs
Chicken stock that we prepared before
Method :
Fry garlic and onion in oil until translucent.
Add in peas and carrot and stir fry for 20 second.
Add in cabbage and fry for 10 second.
And now mix in potatoes and chicken.
Pour in chicken stock, salt and let it cook with lid on after 30 mins mash 50% potatoes
(this step will thicken our soup because I am not adding cornstarch)
Add in sweets corns and blended corns too
(These blended corns will also thicken our soup)
Add black pepper mix well and simmer for 10 minutes.
Then on boiling soup pour eggs and stir a little.
Adjust salt and pepper according to your taste.
Soup is ready enjoy it with garlic bread,croutons or any of your favourite bread.
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| Put Stock Ingredients in a Pot & Let it Boil |
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| Remove Foam |
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| Strain Stock |
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| Fry Garlic & Onion |
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| Add Peas & Carrot & Stir Fry |
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| Add Cabbage,Potato & Chicken |
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| Mix Well |
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| Add Chicken Stock |
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| Let it Cook |
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| After 30 Minutes Mash Some Potatoes |
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| Add Black Pepper & Mix Well |
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| Pour 2 Bitten Eggs Stair it Soup is Ready |
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