How to Make Chicken Soup at Home

How to Make Chicken Soup at Home

About Chicken Soup:

Chicken soup is a soup made from chicken, spices, herbs and vegetables.  There are many ways to make chicken soup, but here I am sharing my mom’s recipe.  This is a perfect soup for winter or for a heavy rainy day.

Ingredients:

  • 500 grams of chicken with or without bone.
  • 2-3 litres of water or as required.
  • 2 carrots chopped.
  • Some chopped French beans.
  • 2 celery stalks.
  • Black pepper powder to taste.
  • Salt to taste.
  • Some finely chopped spring onion greens.
  • Some finely chopped spring onion whites.
  • 1 medium sized onion finely chopped.
  • 6-7 garlic cloves finely chopped.
  • 1 inch ginger finely chopped.
  • 2 bay leaves.
  • 1-2 cubes of butter.
  • 2-3 teaspoons of olive oil or any kind of cooking oil.
  • 1 teaspoon chilli flakes or to taste.
  • 1 tablespoon dark soya sauce.
  • 2 teaspoons corn starch.
  • 2 eggs.
  • Some finely chopped coriander leaves/cilantro.

Note:  You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for and you may add any vegetables of your choice.

Method of Making Chicken Soup:

  1.  Take a pressure cooker and turn on the flame.
  2.  When cooker is hot, add 2-3 teaspoons of cooking oil.
  3.  When oil is hot, add on the chicken pieces and saute on a medium to high flame for 4-5 minutes.
  4.  Add water as required to make chicken stocks and salt to taste.
  5.  Mix all the ingredients well, cover the lid and pressure cook for 4-5 whistles on a medium flame.
  6.  Turn off the flame and let the cooker to release the pressure itself.
  7.  When cooker releases all the pressure, remove the lid and strain the chicken with help of a strainer and keep the stocks aside for later use.
  8.  Shred the chicken and discard the bone.
  9.  Keep the shredded chicken aside for later use.
  10.  Take a deep heavy bottom sauce pan and turn on the flame.
  11. When pan is hot, add 1-2 cubes of butter.
  12.  When butter starts to melt, add chopped garlic and ginger and saute for a minute, do not brown the garlic.
  13.  Add bay leaves, finely chopped onions and spring onion whites and saute on a medium to high flame until onion turns translucent.
  14.  Add chopped vegetables like carrots, beans, and celery and saute on a medium to high flame for 5-7 minutes.
  15.  Add chicken stocks and salt to taste.
  16.  Mix all the ingredients well, increase the flame and let the stock come to a boil.
  17.  Add chopped spring onions, black pepper powder to taste, soya sauce, and chilli flakes to taste and mix well.
  18.  Cover the lid and cook the vegetables with chicken stock for 7-8 minutes or until vegetables are well cooked and soft.  Stir occasionally.
  19.  Add shredded chicken and mix well.
  20.  Cover the lid and cook the soup for another 5 minutes.
  21.  While soup is boiling, take a bowl and break in 2 eggs and whisk well.
  22.  Pour the whisked egg slowly into the boiling chicken soup while stirring continuously.
  23.  Take a small mixing bowl and add corn starch and 2 tablespoons of water and mix well.
  24.  Pour the corn starch slurry into the soup and mix well.
  25.  Cook the soup for another 2-3 minutes.
  26.  Turn off the flame and add chopped coriander leaves/cilantro and mix well.
  27.  Serve the chicken soup hot.
Summary
recipe image
Recipe Name
Chicken Soup
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)