Chicken vegetable soup

Name: Chicken vegetable soup
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 chicken breast, boneless; 3 cups water; To taste, salt; To taste, pepper powder; 1 tbsp. ginger-garlic paste; 1 green onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1/2 cup mushrooms, chopped; 1 carrot, peeled, chopped; 1/4 cup cabbage, shredded; 1 cup sweet corn; 2 cloves garlic, minced; 1 tsp. white pepper powder; 1 tsp. paprika; 2 tbsp. vinegar; 1 tsp. dark soy sauce; 1 egg, beaten; 1/4 cup corn starch slurry; 2 tbsp. oil

Sarvat Hanif @sarvathanif

Canada

The weather was a bit chilly today and I was craving soup. A warn bowl of soup to warn up. I whipped up a pot of chicken vegetable soup, which is comforting and nutritious dish, perfect for chilly days.
This version includes shredded chicken, vegetables, simmered in chicken broth. It’s a hearty and satisfying soup that’s ready in about 30-40 minutes.

The soup can be made with chicken thighs, breast or even leftover rotisserie chicken. You can use whatever vegetable you like and have no hand. Additional adds in can be rice, pasta potatoes and more!

The soup is ultra-comforting, with protein and veggies in each bite! It tastes like chicken noodle soup, without the pasta, and couldn't be easier to make. An easy and healthy dinner option that the whole family will love!

Sarvat Hanif @sarvathanif

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Ingredients

30-40 minutes

4 servings

1chicken breast, boneless
3 cupswater
To taste, salt
To taste, pepper powder
1 tbsp.ginger-garlic paste
1green onion, chopped
1green bell pepper, chopped
1red bell pepper, chopped
1/2 cupmushrooms, chopped
1carrot, peeled, chopped
1/4 cupcabbage, shredded
1 cupsweet corn
2 clovesgarlic, minced
1 tsp.white pepper powder
1 tsp.paprika
2 tbsp.vinegar
1 tsp.dark soy sauce
1egg, beaten
1/4 cupcorn starch slurry
2 tbsp.oil

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Steps

30-40 minutes

1

In a pot add chicken, salt, pepper, ginger-garlic paste and 2 cups water. Mix and bring to boil. Cook for 12 minutes or till chicken is tender.
2

Remove chicken, cool and shred.
3

Strain the stock, should be 2 cups.
4

Heat oil in a pan and sauté the garlic.
5

Add the vegetables and stir fry for 3-4 minutes.
6

Add the chicken and mix well.
7

Add the spices, vinegar, soy, corn, stock and 1 cup water. Mix and bring to a boil.
8

Add slurry and cook to desired thickness.
9

Drizzle in the egg and do not stir. Let the egg curdle.
10

Mix gently and simmer till egg is cooked.
11

Serve hot with a drizzle of chilli oil and garlic bread.