Thursday, June 26, 2014

Simple Chicken Soup

For me chicken soups are like cherry on the cake.  It can be your diner, appetizer or just a dish to lift up a feverish taste. Generally simple chicken soups are not what I make so often. I like to work that up a little bit..trying different things every time so that there can not be a monotony over the taste.

Two days ago I made chicken soup for my husband who was literally shivering because of Malaria. I started making this when he was sleeping. So I had the chance to click some photographs. For those who are thinking that how can I be so cool when my husband is affected from Malaria..this piece of information is for them - Here..Malaria is very common. Just like common fever in India. 3 days of saline with Quinine pushed into it with some vitamins and you will be rock steady in the 4th day. Yes....he went to office today morning. Workaholic...sigh!!!

So this post is for them who likes sipping soups in fever. You can have it in your perfectly healthy condition tooo!! Who is stopping you by the way??

Simple Chicken Soup
Serves 2

  • 200gm boneless chicken - cut into small bite size pieces
  • 1 medium onion - thinly sliced
  • 2 tsp - ginger-garlic paste
  • 3 cups of chicken stock
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bunch of spring onion - chopped
  • 1 bunch of fresh coriander leaves - chopped
  • 1 large egg
  • salt & pepper
  • 10gm butter
  • 3 tsp cornstarch powder
  • Take a sauce pan and heat butter in it.
  • Once it is melted put the onions.
  • Sauté a little.
  • Then put the ginger-garlic paste.
  • Sauté until the raw flavor is gone and the onion has become translucent. Do not brown them. 
  • Put put the cut chicken pieces.
  • Put salt and mix well.
  • Cover and cook for 5 minutes
  • Stir occasionally.
  • Now put the thyme and oregano and pepper.
  • Mix well.
  • Put in the chicken stock.
  • And let it come to a boil.
  • Let it boil for 15-20 minutes.
  • Mix cornstarch with a little cold water.
  • And put in the soup.
  • Break and whisk the egg in a cup.
  • Then slowly pour it in swirling motion around the soup.
  • Do not stir or do anything for 10 seconds.
  • Let the egg be cooked the way you have poured in. Any stirring in between will just create good mash of the egg with the soup and will ruin your dish.
  • After 10-12 seconds you will see the eggs coming on to the surface itself. It will look like a thin piece of satin.
  • Now you can stir.
  • Simmer until you have the desired consistency of the soup. I and my husband like the soup to be a little thick. But I have seen people who like soups more runny. However its your its your choice.
  • After that put in the chopped spring onion and coriander leaves.
  • Simmer for some 5 more minutes.
  • Serve hot.

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