This healthy chicken clear soup will warm you up on a cold rainy day.
CourseSoups and Salads
CuisineIndian
Servings
3servings
Servings
3servings
Ingredients
For Soup
3cupsChicken stock
1/2cupChickencooked and shredded
11/2teaspoonsCornflour
Lime juiceto taste
Black pepper powderto taste
Saltto taste
For Chicken Stock
250gramsChicken pieces
6cupsWater
1/2cupOnionchopped
1teaspoonGingerchopped
1teaspoonGarlicchopped
4numbersClove
1numberCinnamon piece
1teaspoonBlack peppercorncrushed
1/2teaspoonSalt
For Garnishing
3numbersShallotsliced
2teaspoonsGhee
Instructions
Combine all the ingredients listed under ‘For Chicken Stock’ in a deep pan and bring to boil. Reduce flame and cook until the chicken is done and water is reduced to 3 cups.
Strain the stock into another pan. Discard everything except chicken pieces. Shred the chicken pieces with your hand and keep aside.
Add lime juice, cornflour and shredded chicken to the stock and bring to boil. Adjust salt and pepper.
Heat ghee in a small pan, fry sliced shallot and add to the soup. Serve hot.
NOTE – Mix the cornflour with one tablespoon water before adding to the soup.
One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.