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 . 

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 . 

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 . 

creamy chicken soup

cooking time : 15 minutes 
preparation time : 10 minutes 







ingredients :


butter                       2 tbsp
heavy cream           1 cup
cooked chicken diced           1 cup
bay leaf                                  1 
chicken stock                        1.5 cup
salt and pepper to taste 
carrot                                          1 finely chopped 
onion                                         1 finely chopped 
celery stick                            2 finely chopped 
fresh thyme                            3 tsp
parsley leaf                               2 tbsp 
refined flour / corn flour             3 tbsp





method :

• melt butter in a deep pan add chopped onion , bay leaf , celery stick ,carrot and cook for 2 to 3 minutes . 
• add flour and stir for 1 minute more on slow flame .
• add chicken stock ,an allow it to get a boil . 
• add cream ,thyme,  parsley , salt , pepper powder , and cook fr 1 more minute.
• in the end add cooked diced chicken and close the flame . 
• remove in a bowl and garnish with chopped parsley serve . 

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 

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 .