For chilly winter evenings, a chicken soup is the most comforting food. I love sipping on some to keep me warm and hydrated. So here’s a traditional chicken soup that I made with just chicken stock and some flavouring for one of my no-food evenings. It’s light and simple and takes just a few minutes of prep to make. The soup is nutritious and with a few slices of toasted bread, makes for a perfect super. Try it out.
Ingredients:
¾ chicken pieces (neck and wings)
6 pods of garlic
1 onion, medium-sized
1 small piece adrak, (3 inches)
Salt as per taste
1 tsp jeera
2 tsp oil
1 tsp wheat flour
1 chicken stock cube
½ tsp masala milk powder
2bsp of milk
Coriander for garnish
Method:
1. Boil the chicken pieces along adrak, 3 pods lasan and salt (half tsp). Let it boil for 10 minutes.
2. Then in a vessel take oil and heat. Add the remaining 3 pods of lasan, sliced and stir.
3. Add jeera and sauté till it turns red.
4. Now add wheat flour and sauté well.
5. Strain the boiled water and keep the chicken pieces aside. Shred the chicken.
6. Add this water to the vessel and let it all cook together. Check the salt and add some if needed.
7. Add one chicken stock cube for flavour and ½ tsp masala milk powder. Boil well.
8. When done, add milk and stir well.
9. Now add the shredded chicken and stir properly.
10. Serve hot, garnished with finely chopped coriander leaves.
Image courtesy: Shutterstock
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