Creamy Chicken Soup with Vegetables Recipe | Yummyfoodrecipes.in By, 2018-04-21 Creamy Chicken Soup with Vegetables Recipe | Yummyfoodrecipes.in Discover the taste of Creamy Chicken Soup with Vegetables Recipe. This soup is tasty, yummy, and creamy. It is perfect for any occasions. Prep Time: Cook time: Ingredients: 1 smallPotato, cut into 1 inch cubes,1 smallOnion finely chopped,2 cupGram flour (Bean),2Green chilies finely chopped,1/2 pieceGinger finely chopped,1/2 teaspoonCumin seeds,1/2 teaspoonCoriander seeds,1/2 teaspoonFennel seeds (saunf),1/2 teaspoonSoda bicarbonate,oilto taste,2 tablespoonFresh coriander leaves chopped,oilto deep fry, Instructions: Heat half the water in a large saucepan, add the bay leaves and cinnamon and add the chicken breast and also add salt. Cook on a low flame for 10 to 15 minutes and switch off the flame and drain the water from the chicken and reserve the water ( stock) for later use and shred the chicken into 1/4-inch-wide strips and keep it aside. In a deep pan heat a teaspoon of oil, add the garlic, celery, and onion and fry until onion is soft. Add the carrots, peas, blended potatoes, beans, salt and pepper and cook for a few minutes. Add the chicken stock and 2 cups of water, oats and shredded chicken and cover it with a lid and cook it on a low flame for 10 minutes. Add salt and pepper, chopped parsley, lemon juice and mix it well and sweet off the flame and transfer it to serving bowl and serve it hot with a slice of bread. Meghna Nath
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Creamy Chicken Soup with Vegetables Recipe

Soups are not just healthy but also provides energy and is also a perfect appetizer before any meal. Here is the recipe for Creamy Chicken Soup with Vegetables. This wonderful soup is loaded with the goodness of veggies and chicken. This soup has an amazing flavor and texture that is simply irresistible.

Ingredients

  • 1 smallPotato, cut into 1 inch cubes
  • 1 smallOnion finely chopped
  • 2 cupGram flour (Bean)
  • 2Green chilies finely chopped
  • 1/2 pieceGinger finely chopped
  • 1/2 teaspoonCumin seeds
  • 1/2 teaspoonCoriander seeds
  • 1/2 teaspoonFennel seeds (saunf)
  • 1/2 teaspoonSoda bicarbonate
  • oilto taste
  • 2 tablespoonFresh coriander leaves chopped
  • oilto deep fry

Directions

  • Heat half the water in a large saucepan, add the bay leaves and cinnamon and add the chicken breast and also add salt.
  • Cook on a low flame for 10 to 15 minutes and switch off the flame and drain the water from the chicken and reserve the water ( stock) for later use and shred the chicken into 1/4-inch-wide strips and keep it aside.
  • In a deep pan heat a teaspoon of oil, add the garlic, celery, and onion and fry until onion is soft.
  • Add the carrots, peas, blended potatoes, beans, salt and pepper and cook for a few minutes.
  • Add the chicken stock and 2 cups of water, oats and shredded chicken and cover it with a lid and cook it on a low flame for 10 minutes.
  • Add salt and pepper, chopped parsley, lemon juice and mix it well and sweet off the flame and transfer it to serving bowl and serve it hot with a slice of bread.

Meghna Nath

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