Chicken Vegetable Soup
Method 1
Ingredients :
- Chicken Stock
- 5 cups
- Cooked boneless
Chicken pieces - 250gms
- Big Onion - 2nos
- Garlic - 2flakes
- Egg
- 1
- Carrot (medium size) - 1
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- Butter - 1/2tsp
- Garam Masala - a pinch
- Oil - to season
- Turmeric powder - a pinch
- Chopped
Coriander leaves - 1tsp
- Salt - to taste
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Method of Preparation : 
Cut onions and carrot into small pieces and
keep aside. In a pan season onion, carrot, garlic with turmeric powder
and garam masala. Let the stock boil in a vessel for some time till it
become quite thick. Add little corn flour while boiling the soup. Remove
the yolk of the egg and beat it well. Add the beaten egg to the boiling
soup. Stir continuously with a fork while adding the egg. When it is cooked,
add all the seasoned vegetables to it. Boil it for 2 minutes and remove
from the fire. Add little butter and coriander leaves and serve it hot.
Method 2
Ingredients :
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For Stock
- Chicken bones
cut into pieces
- 1kg
- Ginger
- 100gm
- Garlic
- 100gm
- Carrot
- 200gm
- Celery
- 100gm
- Cabbage
- 100gm
- Big onion
- 150gm
- Water
- 3litre
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For Soup
- Sweet Corn
- 100gm
- Chicken pieces
- 250gm
- Salt
- to taste
- Pepper Powder
- 1/2tsp
- Egg
- 5
- Corn Flour
- 1cup
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Method of Preparation :
Take a vessel and boil all the ingredients
for making stock in 3 litres of water. When the quantity of the water
reduces to about 11/2litres switch off the fire
and sieve the stock.
Again boil the sieved stock. Add sweet corn,
chicken pieces, salt and pepper into it and stir well. Mix the corn flour
with some water and add it to the stock to make it thick. Add beaten eggs
to the soup and keep stirring. Remove from fire when it is done. While
serving add Soya sauce and chilli vinegar.
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