Chicken Vegetable Soup


For the Stock –

  • 250 gm chicken
  • 1 spring onion white
  • 1/4 cabbage
  • 1 carrot

Other Ingredients

  • 1 tsp chopped garlic
  • 1 tbsp red chilli sauce
  • 1 tsp soy sauce
  • 1/2 tsp black pepper powder
  • 1 tbsp butter
  • 1 chicken cube
  • 2 tbsp cornflour
  • 1/4 cup carrot, finely chopped
  • 1/2 cup cabbage, shredded
  • 1 spring onion green
  • 1/4 cup chopped coriander leaves

Method –

  1. Transfer chicken to a pressure cooker.
  2. Add salt, carrot, cabbage, spring onions white and 1 litre water.
  3. Let the pressure come to a full boil and cook for 15 minutes
  4. Strain the stock, debone the chicken and set aside.
  5. Heat butter in a pan, add garlic and sauté for 30 seconds
  6. Add cabbage and carrot and sauté on high flame for 1-2 minutes
  7. Add shredded chicken and fry for 2-3 minutes on high flame.
  8. Add chicken stock, chicken cube, salt if required, black pepper powder, soy sauce, red chilli sauce and bring it to boil on high flame.
  9. Once it boils, add cornflour slurry and cook for about 3-4 minutes till raw smell goes away.
  10. Garnish with spring onion and chopped coriander leaves.


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