Simple & Easy Chicken-Vegetable Soup At Home | Chicken Soup Recipe | BaBa Food RRC

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is lower in calories and suitable for vegetarians.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen peas

Frozen peas are economical and nutritious.

Turn on the flame to medium heat and add 2 tablespoons of cooking oil to a pan.

Once the oil is hot, add 1 tablespoon of ginger-garlic paste and sauté for 1 minute.

Chop 2-3 green chilies and soak them in vinegar for 10-15 minutes.

Add the chicken pieces to the pan and roast them until they change color, about 2-3 minutes, adding 1 teaspoon of salt during this process.

Once the chicken is roasted, add 1.5 liters of water to prepare the chicken stock, cover it, and let it simmer on low heat for 25 minutes.

In another pan, heat 2 tablespoons of cooking oil and add 3 tablespoons of chopped carrots, roasting for 30-40 seconds.

Add 2 tablespoons of chopped bell pepper and 3-4 tablespoons of chopped cabbage to the pan and roast for another minute.

Add 2 tablespoons of boiled sweet corn and mix everything together, cooking for 1 minute to retain the shine of the vegetables.

After 25 minutes, strain the chicken stock to separate the chicken and liquid, discarding any solids.

Add the roasted vegetables to the strained stock and cook for 2-3 minutes.

Mix 2 tablespoons of corn flour with 1/2 cup of water to create a slurry and add it to the soup, stirring continuously to avoid lumps.

Add 1 tablespoon of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of chili sauce, and 1/2 tablespoon of soy sauce to the soup and mix well, cooking for 1 minute.

Beat 2 eggs in a bowl and slowly drizzle them into the soup while stirring gently to create ribbons of egg.

Serve the soup hot, garnished with the green chilies soaked in vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens