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March 2, 2009

Chicken Vegetable Soup Recipe

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Ingredients :     

For Stock

   

Chicken bones cut into pieces

- 1 kg

Ginger

- 100 gm

Garlic

- 100 gm

Carrot

- 200 gm

Celery

- 100 gm

Cabbage

- 100 gm

Big onion

- 150 gm

Water

- 3 litre

For Soup

   

Sweet Corn

- 100 gm

Chicken pieces

- 250 gm

Salt

- to taste

Pepper Powder

- 1/2 tsp

Egg

- 5
Corn Flour - 1 cup
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   Corn,   Egg,   Cabbage,   Carrot,  




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 1 1/2 litres 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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