Chicken Soup Recipe
There is nothing fairly like curling up with a hot bowl of soup on a chilly night. Soups charm comfort and warmth. Not only do they calm your soul but they are also tremendously healthy. It is fantastic easy to exchange one ingredient for the other without compromising much on the flavors. While some soups require exact technique and measured condiments, by and large most recipes give you plenty room for creativity and experimentation. Every country rumbles with its own variety. Chicken soup recipe, however, are enjoyed across the sphere as one of the best loved winter warmers.
Chicken when mixed with garden fresh vegetables acts as a wholesome and healthy meal. Soups are easy to digest, and filled with nutrition. Chicken soup is frequently considered as a one pot meal. Add vegetables, noodles, pasta and other ingredients to turn it into a meal. Those who are following a specific diet or keep a track on your calorie consumption can opt for simple, clear chicken soups in its place. Chicken soup recipe is popular in India.
A hot bowl of chicken soup may warm you up from inward out and also keep away seasonal cold and flu. Chicken is a rich source of an amino acid which helps in thinning the mucous in the lungs for relaxed elimination. Here is the yummy chicken soup recipe:
• 200 gm – Chicken
• 1 tsp. – Black Pepper Lumps
• 1/2 tsp. – Cumin Seeds (Zeera)
• 1/4 tsp. – Turmeric Crush
• 1/2 tsp. – Coriander Crush (Dhaniya)
• 1/2 tsp. – Ginger Garlic paste
• 1/4 cup – Tomato (sliced)
• 1/4 cup – Freshly Sliced Cilantro (Coriander leaves)
• 7 – Curry Leaves
• 2 tsp. – Sesame oil (Gingely oil)
• 1 cup – Water
• 1/2 tsp – Salt (According to your taste)
*** To Clean the Chicken ***
• 1/4 tsp. – Turmeric crush
• 1/2 tsp. – Sesame Oil (Gingely Oil)
How To Make It
- Step 1.
Clean and slice the tomato. Clean and slice the coriander leaves. Rinse the curry leaves. Clean the chicken well with water. [After draining the water, apply 1/4 tsp. turmeric powder and little (say 1/2 tsp.) sesame oil and mix well.
- Step 2. (Optional)
For soup, it’s good to use boneless pieces of chicken. Chop them into bite size pieces. Keep away.
- Step 3.
In a blender or mixie, add the black pepper lumps and cumin seeds (zeera).
- Step 4.
Close the blender & grind it finely.
- Step 5.
In a pressure cooker, add the cut chicken pieces, turmeric powder, black pepper lumps and cumin seeds, sesame oil, curry leaves, freshly sliced coriander leaves, ginger garlic paste (optional), coriander dust and tomato.
- Step 6.
Add required water and salt. Mingle well. Check salt. Cover the lid with the whistle. Keep it on the gas in High flame.
- Step 7.
Pressure cook for 1 whistle and turn flame to low. Turn off the gas after 10 minutes.
- Step 8.
Once the pressure decreases by itself , open the lid. Add the remaining freshly sliced coriander leaves. Check salt & pepper. Mingle well and share it in two soup bowls. Serve the Chicken Soup hot.
Homemade Chicken Soup Recipe
- 1 whole chicken
- 4 carrots
- 4 stems celery
- 1 big sliced onion
- Water to cover
- Salt & pepper to taste
- 1 teaspoon chicken bouillon granules (optional)
- Put the chicken, carrots, celery and onion in a big soup pot and cover with cold water. Heat and boil, uncovered, until the chicken meat falls off of the bones.
- Take everything out of the pot. Strain the soup. Pick the meat off of the bones and slice the carrots, celery and onion. Season the soup with salt, pepper and chicken to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve instantly.
Chicken Soup with a Whole Chicken
What You Need
- 5-pound chicken
- 3 big carrots
- 5 stems celery
- 2 big yellow onions
- 1 bay leaf
- Parsley stems
- Paper towels
- Chef’s knife
- Cutting board
- Big soup pot
Mix chicken and water in a big soup pot
Remove the chicken from its packaging, sink off any liquid, and pat dry with paper towels. Leave the skin on chicken, but trim away any big pieces of fat from around the neck. Place the entire chicken in a soup pot. Add enough water to cover.
Bring to a boil, next reduce to a simmer.
Keep your eye on the pot as it comes to a boil, and then decrease the heat to low and partly cover the pot as soon as the water is boiling.
Skim any foam that grows to the surface
For the first half hour, you’ll see foam and layer collecting on the surface of the liquid. As it bunches together, skim it off with a spoon and discard.
Keep the soup at a stable simmer
Keep the pot partly covered and at a low simmer. You should see slow but stable bubbles and wisps of steam coming from the pot. Add some more water as required to keep the chicken covered, or if it floats, to allow it to bob in the liquid.
Simmer for at least 1 or up to 3 hrs.
The chicken is prepared as soon as the meat registers 165°F and easily falls off the bone, after about 1 1/2 hrs, but you can continue simmering for up to 3 hours for rich flavor just keep an eye out that the chicken doesn’t start to crumble or turn the soup thick. Add more water as needed to keep the chicken covered.
Prep the vegetables
While the chicken is simmering, peel the carrots and remove the skins from the onions. Chop everything into a few big pieces.
Add the vegetables to the soup
Around one hour before you plan to finish the soup, add all the vegetables, the bay leaf, the parsley stems, and any optional add-ons to the pot.
When done cooking, transfer the cooked chicken and vegetables to a cutting board
Use tongs to tug the chicken and the vegetables out of the liquid and transfer to a cutting board.
Strain the soup
Pour the cooking liquid — now soup — through a strainer into a big mixing bowl.
Return the soup to the soup pot and bring to a simmer over moderate heat.
Cut the vegetables into bite-sized chunks
The vegetables will still be quite hot, so handle carefully.
Chop the chicken
When the chicken is cool to handle, pull the meat off the chicken bones, removing the skin and bones. Chop the meat into bite-sized chunks. Remove the bay leaf and parsley stems.
Return the chicken and chopped vegetables to the soup, and warm.
Season to taste
Give the soup a taste, and then season with a few teaspoons of salt and a few chores of fresh pepper. Taste again and add more salt or pepper if required.
Serve the soup into bowls and garnish with fresh parsley.
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