রেস্টুরেন্ট স্টাইল চিকেন সুপ রেসিপি | Restaurant style chicken soup recipe in bengali

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles reduce carbs, while rice is a budget-friendly alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lower in calories, and homemade is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often less expensive.

To make chicken soup, we need 300 grams of chicken (with bones and some solid pieces). The bones are essential for flavor.

First, take a pan and add 2 tsp of white oil. Then add 1 tsp of black pepper and 2 bay leaves. Once they are slightly roasted, reduce the flame and add the chicken pieces.

After adding the chicken, do not stir for 1-2 minutes. Let one side brown before flipping to the other side for even browning.

Next, add enough water. If you want to make 2 liters of soup, use 3 liters of water (meaning for 2 cups of soup, use 3 cups of water).

Increase the flame to bring the water to a boil, skimming off any foam that rises to the surface.

Then, add the chopped carrot, 50 grams of sweet corn, 50 grams of chopped beans, and 5 tsp of chopped green onions (you can use regular onions, but green onions enhance the flavor).

Note: You can add other vegetables like mushrooms or celery if desired.

Once the chicken is well cooked, remove it from the stock using a slotted spoon. Let it cool, then shred the chicken from the bones.

Note: It's better to shred by hand, but you can also cut it with a knife if preferred.

Strain the chicken stock and increase the flame to bring it back to a boil. Add the chopped vegetables and reserve some green onions for garnish.

Mix the vegetables well and season with salt and 1 tsp of black pepper powder. Stir well and wait until everything is cooked through.

Now, in a separate bowl, beat 2 eggs. In another bowl, mix 3 tsp of cornflour with water to thicken the soup.

Once the vegetables are cooked, add the shredded chicken back into the soup. Mix well and bring to a boil. Once boiling, add the cornflour mixture. Finally, reduce the flame and drizzle in the beaten eggs.

Garnish with chopped green onions. If you like it spicy, you can add fresh chilies or chili flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary