Chicken Soup

Chicken Soup

Chicken Soup - Noodles Soup - Chicken Mushroom Soup - Chicken And Noodles Soup | Tips on - Find TipsChicken Soup

Serving : 4 persons
Prep Time : 15 minutes
Cooking Time : 15 minutes
Ingredients :

1 cups of boiled chicken coarsely chopped
1/2 cup of chopped celery
1/2 cup of chopped onion
1/2 cup of button mushroom
1/2 tsp of ginger & garlic paste
1 egg
1/4 cup of milk
1 tbsp of cornflour ( optional )
1 tbsp of pepper powder
2 cups of chicken stock
3 tbsp of olive oil
Salt to taste

Method :

Slit the mushrooms and saute in 1 tbsp of oil. Keep aside. Heat oil in a pot and add the onions to it. Saute till it turns translucent. Add the ginger & garlic paste to it and fry for 3 minutes. Now add the chicken and mushroom to it and fry for 5 minutes before adding the pepper, celery and salt. Add the chicken stock and boil for another 3 minutes before adding the milk. Simmer for 4 minutes. Before removing from heat add break the egg and stir in ( so that there are no lumps formed ). Mix the cornflour in water without any lumps and add to the broth if you want a greater consistency in the soup. You can also add a tbsp of butter to this to give it a rich aroma.

Chicken & Noodles Soup

Serving : 3 persons
Prep Time : 15 minutes
Cooking Time : 45 minutes
Ingredients:

2 bsp of refined oil
2 medium sized onions ( chopped )
2 cups of carrots, cut into thin slices
1 cup of celery ribs, cut out into slices
2 cups of boiled and shredded chicken
3 cups of chicken broth
1/2 cup of cold water
4 small shoots of fresh parsley
1/2 tsp of dried thyme
1 bay leaf
1 tbsp of black pepper
Salt to taste
2 cups of noodles

Method :

Heat the oil in a pot. Add the onions, carrots and celery. Fry well for about 10 minutes till they become soft. Add the chicken and the broth to the pot. Add water to this ( the water should cover all the ingredients by 2 inches ).
Now boil over high flame, removing the foam that forms on the surface of the broth. Add the thyme, parsley and bay leaf to the broth, set the flame to low and simmer till the chicken becomes very tender. Remove the bay leaf, the parsley and thyme sprigs. Add the noodles to the broth and boil for another 10 minutes. Add the salt, pepper and butter. Remove from heat and serve hot.

Acording with the Digital Millennium Copyright Act (“DMCA”), Pub. L. 105-304 If you believe that your copyrighted work is being infringed, notify our team at the email [email protected]

@[email protected] food-amp-drinks soups-amp-salads

MORE ABOUT Chicken Soup