Local Chicken Soup Recipe with Rice Cooking & Eating in Village kitchen || Nepali Village food Vlog

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a vegetarian option while chicken thighs are more affordable than breasts.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a protein-rich alternative, while barley is often less expensive.

coriander leaves

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar flavor, and green onions are usually cheaper.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes add nutrition, while carrots are often less costly.

Heat cooking oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.

Sprinkle in turmeric and black pepper, mixing well to coat the chicken.

Pour in water and bring to a boil, then reduce heat to a simmer.

Add diced carrots, potatoes, and green peas to the pot.

Cover and simmer for 20-25 minutes until the chicken is cooked through and vegetables are tender.

Remove chicken, shred it, and return it to the pot.

Stir in cooked rice and lemon juice, heating through for 5 minutes.

Garnish with chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary