Chicken Soup Recipe By ijaz Ansari | Restaurant Style Chicken Soup Recipe | Easy Soup Recipe |

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

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

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is easier to find and still flavorful.

bay leaves

💰Cheaper: dried herbs

Dried herbs can provide similar aromatic qualities.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers reduce heat while maintaining flavor, and jalapeños are often cheaper.

Heat 1-2 tablespoons of cooking oil in a pot.

Add chicken leg and thigh pieces, making cuts in them for flavor.

Cook the chicken until the color changes and it starts to dry out.

Add 1 tablespoon of ginger garlic paste and lower the flame to avoid burning the garlic.

Once the chicken is golden, add a lot of water and raise the flame.

Add 1 large cardamom, 2 small cardamoms, and 1 tablespoon of salt.

Add 1 onion, 1/2 teaspoon cumin seeds, and 1 teaspoon coriander seeds for flavor.

Cover and cook for 30-35 minutes, or 10 minutes if using a pressure cooker.

Once the chicken is cooked, remove it and shred it.

Strain the broth to remove spices and return it to the pot.

Add 1/2 teaspoon black pepper, and adjust salt if needed.

Add 1 tablespoon oyster sauce, 1 tablespoon soy sauce, and 1 tablespoon chili sauce.

Add 1.5 tablespoons vinegar and the shredded chicken back into the pot.

Crack in 2-3 eggs, stirring gently for larger pieces or mixing thoroughly for smaller pieces.

Add 2-3 tablespoons of corn starch to thicken the soup and cook for an additional 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level: