Homemade Chicken soup
Homemade Chicken soup
Homemade chicken soup?? yes, it is easier than you think, to please your kids with homemade soups, especially when they are having cold or flu. This recipe is just the solution for that nasty cold or fever. Along with winter, comes these unwanted visitors, who can make life miserable at times. Whenever my kids bring these visitors, this is my effective remedy to drive them off immediately. It sure works wonders to keep them away. I am not claiming here that it can heal cold or flu completely, but has seen that it boosts the immune system and with regular intake, it effectively controls or fights the cold/ flu virus. It is just not the chicken, but the onion, Garlic (yes, it has great health benefits), ginger and vegetables that together makes it brimming with antibacterial properties that gears the body to fight against infection. The egg- drop gives it an extra power and gives it that shredded texture which appeals to all young hearts.
It is best to use the bony parts of the chicken like necks, wings, and legs for the soup. The cooked meat from the thigh can be added to the soup for extra bites. The spices and herbs bring the special flavor. It is best to simmer the soup for more than an hour, and if you have enough patience, you can try boiling the chicken for half an hour and add the vegetables later to retain all the minerals as it is. You can try the other way around, which is cooking everything together to save your time.
If you like chinese food, check my Indo Chinese recipes like Shezwan Chilli Chicken, Honey Chicken, Chilli Fish, Soya Manchurian, chilli Pork, Beef with Mushrooms, Gobi Manchurian,Fried Rice, Chicken Noodles, Pepper Mushroom etc. Homemade soups are healthy, nourishing and delicious. You may also like my Chicken Manchow Soup or the healthy Palak Soup. So without further ado, I invite you all to this healthy homemade Chicken soup recipe. It is an easy recipe and a powerful weapon against colds and flu. Please try and let me know.
Time: 40 – 1 hour
Serves: 3 -4
Ingredients for the broth:
|Chicken (bone and thigh)||: 300 gms|
|Water||: 5 cups|
|Vinegar||: 2 tsp|
|Soy Sauce||: 1 – 1 ½ tsp|
|Pepper Powder/ Crushed||: ½ tsp|
|Cloves||: 2 nos crushed|
|Cinnamon||: 1 small piece|
|Onion||: 1 no.|
|Ginger||: 1 very small piece|
|Garlic||: 6 – 7cloves|
|Carrot||: 1 small|
|Potato||: 1 small|
|Celery stalk and leaves||: little|
|Salt||: as required|
|Sugar||: a small pinch|
Ingredients for Soup:
|Chicken broth||: 4 – 4 ½ cups|
|Corn Flour||: 4 tbsp or more|
|Water||: ¼ cup|
|Egg||: 1 no.|
Wash and clean the chicken legs and bony parts and cut into small pieces. Add the cloves, cinnamon, sliced onions, crushed ginger and garlic, chopped carrots, potato and celery. Mix in vinegar, soy sauce and pepper.
Add 5 cups water, salt and bring to a boil in a pressure cooker. Once it whistles, reduce the flame and cook for half an hour or more. If you have more time, first cook the chicken and add the carrot and potato after half an hour; this retains the minerals and adds to the flavours.
Strain the broth. Squeeze, drain and discard the veggies and bones. Take the meat out of the bones, shred into bite size pieces and keep aside. Simmer the broth in a wide pan/ vessel and bring it to boil on high heat. Mix corn starch in ¼ cup water and add this slowly to the broth, stirring continuously to avoid lumps.
Reduce heat and simmer, stirring the soup till it thickens. You may add extra corn flour if the soup is not thick enough. Adjust the salt and pepper. Add a pinch of sugar and stir well. Beat the egg in a bowl nicely and through a strainer add the egg slowly to the soup, stirring well to form a shredded texture. The strainer should be held high so the egg drops in a thread form to the soup. Stirring is also important.
Simmer for another minute and add the chicken pieces. Ladle soup into the bowls and serve with chilly vinegar sauce or red chili sauce.
- You can try adding boiled sweet corn to the soup for extra appeal.
- The corn flour measure should be adjusted to achieve the desired thickness.
- The more time you cook the broth, the better soup you get.
- Egg should be added slowly to the soup preferably through a strainer so that it flows like a thin thread to the soup. And stir well to form a shredded thread texture.
Homemade Chicken soup is certainly a healthy soup that boosts your immunity against common colds and flu. Please try it and let me know if you like it or share with your friends through the share buttons on the side. God Bless!!