how to make chicken soup

cooking time : 40 minutes
preparation time : 15 minutes
serve: 5


ingredients :


chicken bone                   2 cups
spring onion              1/2 cup 
carrot                             1/2 cup chopped 
garlic                 6       crushed  
ginger                     2 ( 1 inches each crushed )

for tempering :

oil                2 tbsp
chopped garlic            3

others :

carrot                  1 cup boiled 
bean                      1 cup boiled
mushrooms              boiled 1 cup
chicken balls             1 cup
garlic             fried     1 tbsp
green chilly            3 
white vinegar           1/4 cup
chines salt          pinch 
white pepper      pinch 
salt o taste 

     

preparation :

• take green chilly and white vinegar blend together set aside .
• fry chopped garlic and set aside .
• boil carrot , mushroom , and beans . drain water set aside . 
•  boil 4 cups of water when it starts boiling add 1/2 packet noodles and cover and cook for 5 minutes , drain water and rinse it with chilled water set aside . 
• take chicken bones along with chopped carrot spring onion , crushed garlic , crushed ginger , and 4 cups of water and cover and cook for 30 minutes at-least . 
• drain water in a bowl and set aside . (soup )

method : 

• in a sauce pan boil prepared soup . in a tempering pan heat 2 to 3 tbsp oil ad add chopped garlic when garlic getting golden color pour it over soup being boiling . set aside . 
• now in a serving bowl take chicken balls along with  boiled noodles , spring onion , carrot , bean , garlic fried , and pour soup over it . 
• add pinch of salt , prepared green chilly and vinegar paste , chines salt , pepper crushed . 
• serve along with pepper , chilly flakes and and prepared chilly vinegar paste . serve hot .

valentine creamy chicken soup

 this creamy soup is recipe of  one of my best friend , its fabulously delicious , so just try it in this valentine and surprise your love one with a healthy romantic dinner . and ask for a diamond set . haha 


cooking time : 15 minutes  
preparation time : 15 minutes
serve: 2  


ingredients :


butter                           1 tbsp
white sauce                1 cup
chicken breast boil                1/2 cup shredded
garlic cloves                  3 
onion                       1 finely chopped 
cream                        1/2 cup 
salt and pepper to taste 
mushroom                       1/2 cup
ketchup to garnish 
chicken stock                       2 cups 






method :  

• in a pan melt 1 tbsp butter add garlic and onion and sauté till onion get nice re-lucent color , then add mushroom and shredded chicken , and white sauce , salt and pepper and give it a nice toss . 

• now add 2 cup of chicken stock and cream  cook for 4 more minutes . 

• remove in a soup cup and garnish it with ketchup . 

creamy spinach soup

cooking time : 15 minutes  
preparation time : 15 minutes
serve:2


ingredients :

spinach                    1/2 kg 
salt to taste 
chicken stock              2 cup
bread slices                2 chopped 
pepper powder         1 tsp
fresh cream                1/2 cup 

method :  

• wash spinach leaf and put it in a pan along with 1/2 cup of water . and cover and cook for 10 minutes on slow flame .after that grind it and make fine paste . 
• boil 2 cups of chicken stock and add prepared spinach mixture in it . cook on slow flame more 5 minutes . 
• in the end add bread slices , crushed pepper , salt and stir for a while .
• remove in a bowl and garnish it with fresh cream . 

note :
vegetarian people if don't like non veg then they can make it with vegetarian stock too .  if they like they can add chicken chunks too .

Cream of chicken soup

cooking time : 20 minutes
preparation time : 15 minutes
serve: 3












ingredients :

 
chicken stock                  2 cups
refined flour                  1 tbsp 
pepper powder                1/2 tsp
salt                           to taste 
fresh parsley             1 tbsp 
shredded chicken            1 cup 
cream                             2 tbsp


method :  

• in a pan take refined flour and sauté  for  2 to 3 minutes . do not burn . 
• add chicken stock and season it with salt and pepper . when it get a boil add parsley and shredded chicken . 
• garnish it with cream and serve hot . 

chicken stock /chicken soup

 cooking time : 20 minutes
preparation time : 15 minutes
serve: 4  








ingredients :

chicken with bone               1/2 kg 
water                                 5 cups
turmeric                            1/2 tsp
salt to taste 
roasted cumin seeds              1 tsp
whole black pepper              10-12
chopped onion                        1 
boiled potato                              1 mashed roughly 
chopped tomato                       1 
ginger                                    1 piece 
garlic                              8 clove
pepper powder              1/2 tsp
chopped green coriander leaf         2 tbsp
vermicelli                                         1 tbsp
clarified butter                             1 tbsp

method :  

• wash chicken gently and seat aside . 
• put chicken pieces with bone in a heavy bottom pan add water salt , whole pepper , roasted crushed cumin , chopped onion chopped tomato , crushed garlic and ginger piece salt and add 6 glasses of water and cover and cook on medium flame till water get evaporate to 4 to 5 glasses only . this may take 15 minutes .
• now gently remove the chicken pieces from mixture . and set aide . 
• with the help of strainer strain the left of mixture and set aside . (chicken stock is ready , if you want only chicken stock then quit the process here only but if you want to make chicken soup then continue with the process ) .
• now take the stock in a pan and add vermicelli , fresh coriander ,mashed potato,  pepper powder ,and shredded  chicken  cook again 5 to 8 minutes .
• remove in a bowl and serve hot . 

here you can add chicken cubes , and some vegetable according to your choice like cabbage , and chopped carrot etc enjoy the winter with healthy soups . 

creamy spinach soup

cooking time : 20 minutes
preparation time : 15 minutes
serve: 5









ingredients :

spinach                                     12-15 leaf
milk                                          1 cup
pepper powder                       1/2 tsp
salt                                   to taste 
onion chopped                2 medium 
garlic                                3 cloves 
bay leaf                             1 
chicken stock/vegetable stock              2 cup
cream cheese                                3 tbsp to garnish 
oil                                      2 tbsp
spinach shredded               1 cup
oil to fry 

method :  

• in a sauce pan heat up 2 tbsp oil add chopped garlic and bay leaf  and stir till garlic get nice flavor after that add onion and sauté till onion get re-lucent color  .after that add spinach leaf , give it a gentle stir add 1/2 cup of water and cover and cook for 10 minutes .on slow flame.

• remove it in a grinder jar remove bay leaf  and run t and make fine paste . 

• in a another sauce pan boil vegetable/chicken stock and pour the prepared spinach mixture in it and cook on slow flame for 5 minutes . 

• add a cup of milk and cook another 4 minutes .
• remove in a bowl and put tbsp of cream cheese over the top and sprinkle some fried spinach . serve hot . 

for fried spinach :

• cut the spinach in Julian shape and deep fry it for 30 second in hot oil . remove in a paper and use it for garnishing of soup .

chicken corn soup

 cooking time : 15 minutes
preparation time : 10 minutes 












ingredients :


chicken pieces                      3 
water                                             3 cups
garlic flakes                                           4
sweet corns                                   1 cup
salt to taste 
white pepper powder                  1/4 tsp
sugar                                      1/4 tsp
corn flour                                2 tsp
spring onion                          1/2 cup
oil                                     2 tsp

to garnish :
spring onion                    1 tsp
shredded chicken             1 tsp

method :

• to prepare chicken stock boil chicken in 3 cups of water , and garlic , and salt . for at-least  10-15 minutes on slow flame. 
• add white pepper powder , sugar . 
• drain the stock in a bowl and set side . shred the chicken with hands and keep them in different platter . 
• now heat oil in another pan add corn and sauté for 3 to 4 minutes . pour the chicken stock in it , add 1 tbsp noodles , shredded chicken and again cook it on slow flame for 5 to 6 minutes . 
• to thicken the soup take corn flour in a bowl add 1/2 cup of water . mix well pour this into soup being cooking and stir while adding the cornflour mixture in it .
• remove in a bowl and serve with parsley , and spring onion . 

korean hot pot

cooking time : 20 minutes
preparation time : 10 minutes 










ingredients :


for meat balls :
meat mince                  1/2 kg 
whisk egg                      1 
chopped onion               1 
chopped garlic               5 to 6 
oregano                        1/2 tsp
corn flour              2 tbsp
white pepper             1 tsp
bread slices                         2 
salt to taste 

for hot pot soup :
chopped carrot in Julian                1 
capsicum chopped in Jillian           1 
red chilli                                         4 
chopped garlic                            5 cloves 
soya sauce                                     2 tbsp
stock                                             2 litre 
crushed black pepper                      1/2 tsp
green onion                                         1 cup chopped 
sesame oil                                             2 tsp
salt to taste . 
oil                                      2 tbsp





method :
to make meat balls:

• take all the ingredients given for meat ball in a large mixing bowl . mix well and make small balls . and set aside . 

sauce :

• heat up oil in a pan add 2 tbsp oil and stir fry capsicum , carrots, red chilly , and set aside . 
• in other pan take stock and add meat ball , add chopped garlic , fried capsicum , carrots , chopped spring onion , sesame oil , salt , soya sauce , red chilly and cover and cook for 20 minutes on slow flame . 
• remove in a ball and serve immediately . 

chicken noodle soup

cooking time : 15 -20 minutes 
preparation time : 10 minute 





ingredients:


left over cooked chicken                           1 cup shredded(bone removed )
chicken stock                                                 3 cup 
water                                                          1 cup
chopped onion                                        2 
chopped carrot                                          1 medium size 
chopped celery                                    1/2 cup 
bay leafs                                                2 
dry noodles /Vermicelli                                1 cup 
salt and pepper to taste 
cilantro                                                 2 tbsp
oil /butter / ghee                                    1 tbsp 



method:

• in a deep pan heat oil add bay leaf ,chopped onion , chopped carrot , stir and cook till onion get transparent . 
• add chicken stock ,water  and salt , pepper ,  and cover and cook for 15 minutes .
• when water starts boiling add noodles . and again cover and cook .
• in the end add fresh cilantro ,celery , cooked chicken and cook for other 5 minutes .
• remove in a bowl and serve immediately . 

chicken chorba /murg shorba/ chicken soup

preparation time : 10 minutes 

cooking time : 20 -30 minutes
 







ingredients :



skinless chicken piece               400 gram
onion                                         2 large grated 
Italian noodles / vermicelli       1/2 cup
green chilly                                   1 sliced 
ginger garlic paste                    1 tsp
lemon juice                                1 tbsp

ghee   /butter                                           2 tbsp
Cinnamon powder                          1/2 tsp
oil                                                 1 tbsp
salt to taste 
pepper to taste 
boiled chicken pea                       1 cup 
water                                            4 cups 
egg                                                2 (optional)
corn flour                                  1 tbsp 






method :

• in a large mixing bowl take chicken pieces add lemon juice ,and ginger garlic paste mix well , cover the bowl and set it into refrigerator for 1 hour .

• after that in a heavy bottom deep pan melt ghee / butter and oil and grated onion &sliced green chilly and sauté for 2 minutes . when onion become transparent add marinated chicken and stir for 3 to 4 minutes .

• add salt and cover and cook on very slow flame for 10 minutes .
• now add cinnamon powder , pepper powder mix well . 

• add 4 to 5 cup of water and mix . and cover the pan . when it starts boiling add Italian noodles or  vermicelli , boiled chick pea . cover and cook another 5 minutes .

• now in a mini bowl take 3 tbsp chilled water and 1 tbsp of corn flour mix well . now pour this mixture into boiling chicken mixture slow and keep stirring while adding cornflour mixture .

• at the end add chopped parsley . and remove in a serving bowl serve hot . 

precaution:

• if you like to add egg then in a small bowl take 2 eggs and beat well . now pour this into at the time while we added corn flour mixture .

• while you are adding eggs be careful you must stir continuously while adding eggs too .

• if your chick pea is not boiled with salt then you add it in the starting immediately at the time of adding onion and then cook it till it get done .then add chicken pieces 

cream of tomato

preparation time : nil 

cooking time :      20 to 30 minutes 

ingredients :


tomato                                6 
water                                      3 cup

bay leaf                               1
black pepper corn               5 
onion                                   1 chopped 
garlic                                    2 clove 
salt                                      1 tsp
white pepper powder           1/4 tsp
butter                                   1 tbsp
refined flour                        3 tsp
cold milk                             1/2 cup 


to garnish :

cream                              2 tsp
parsley leave                   few 

method :

• in a pan take 3 cup of water add tomatoes bay leaf ,onion , garlic clove cover the pan and cook for 10 minutes on slow heat .after that allow them to come on room temperature .

• sieve tomato stock in a bowl and set aside .

• to make tomato puree grind the boiled tomatoes and onion make fine paste .
• sieve the tomato puree in a bowl and mix it with prepared stock and cook again .

• add salt white pepper powder and cook for 4 to 5 minutes more .
  
  
   
• to prepare white sauce heat butter in a pan add refined flour and sauté for 1/2 minute . take it off to gas and add chilled milk and again cook until sauce get little thicken.

• mix little tomato mixture into white sauce and mix well now pour all the white sauce mixture into tomato puree and again cook for 5 minutes .

• remove in a serving bowl and garnish it with fresh cream and parsley leave .

• serve hot .

Yakhni murg shorba (spicy chicken soup )

preparation time : nil 

cooking time : 15 minutes 

ingredients :

chicken pieces                   2
oil                                         1 tsp
curd                                        1/2 cup
corn flour                             1 tsp
water                                      3 cups

cinnamon stick               2 (1 inches each      )
black peppercorn                 4
clove                                          2
green cardamom                    2
fennel seed                            1 tsp
garlic                                        2 chopped
green chilly chopped              2
milk                                           2 tbsp
fennel powder                        1/2 tsp
salt                                               1/2 tsp
coriander leaves                      1 tbs



to garnish :

coriander leaves                  1/2 tsp
green chilly                            2 sliced






method :

• to prepare yakhni murg shorba ( spice chicken soup) heat up 1 tsp oil in a pan add chicken pieces and stir fry it on high flame for 2 to 3 minutes .

• take curd in small bowl add corn flour and mix well & make smooth paste . pour this paste into chicken being cooked stir well till mixture get boil .

• add cinnamon stick , clove , green cardamom ,  chopped garlic , fennel seeds , chopped green chilly , and chopped onion cover and cook for 8 to 10 minute more .

• sieve prepared stock into bowl and again cook it in pan for 5 more minutes . add milk , fennel powder , and coriander leaf at the end .

• take shredded chicken into a  serving bowl pour prepared yakhni murg shorba ( chicken stock ) garnish it with slices chilly and coriander leaf . 

• serve hot .

Minestrone soup

preparation time : 5 minutes 

cooking time : 15 minutes 

ingredients :


olive oil       1 tbsp
garlic           1 tbsp
onion           1 tbsp chopped 
carrot           1 tbsp chopped 
zucchini         1 tbsp chopped 
celery            2 tsp chopped 
tomato           3 
baked beans   1/2 cup
salt to taste 
pepper powder     1/4 tsp
dried herbs            1/4 tsp
macaroni               1 tbsp 
water                     4 cups
corn flour               2 tsp


method :

• to make minestrone soup heat up olive oil in a pan add add chopped garlic , chopped onion , chopped zucchini ,chopped carrot and chopped celery and stir fry it on high flame .

• add tomatoes , baked beans, salt , black pepper powder , dried herbs macaroni ,mix all the ingredients very well .stir this while cooking 8 to 10 minutes .

• to thicken the soup , take a 2 tsp corn flour in small bowl  , add some well . now pour this mixture into soup and stir well . and cook for 2 more minutes .

• serve in a platter and garnish with dried herbs .