Chicken Soup

Name: Chicken Soup
Total time: 3600 s
Yield: 6 people
Cuisine: Pakistani
Ingredients: half kg/500 grms Chicken with bones; 3 to 4 Bay leaves; 1 large Diced onion; 1 large Diced carrot; 4-5 pieces Ginger; 15-20 Whole black pepper; 2 & half liter Water; 2 tbsp Oil; 1 tsp Garlic finely chopped; 1 medium-sized Onion chopped; 1 cup Carrot cubes; 1 cup Cabbage sliced; 1 cup Boiled & shredded chicken; 1 tbsp Salt; 1 tsp Black pepper powder or freshly crushed; 2 beaten eggs; Chicken stock that we prepared before

Meer Un Nisa Mano @cook_28204026

#joy
Yummilicious😋💖

Meer Un Nisa Mano @cook_28204026

#joy
Yummilicious😋💖

Saved

Ingredients

1 hour

6 people

For Chicken Stock
half kg/500 grmsChicken with bones
3 to 4Bay leaves
1 largeDiced onion
1 largeDiced carrot
4-5 piecesGinger
15-20Whole black pepper
2 & half literWater
For Soup
2 tbspOil
1 tspGarlic finely chopped
1 medium-sizedOnion chopped
1 cup Carrot cubes
1 cupCabbage sliced
1 cupBoiled & shredded chicken
1 tbspSalt
1 tspBlack pepper powder or freshly crushed
2beaten eggs
Chicken stock that we prepared before

Saved

Steps

1 hour

1

Put all ingredients in a cooking pot.
2

When it starts to boil foam will appear on top remove it with the help of a spoon by removing this u will get a clear stock.
3

When all foam removed cover with a lid and cook on a medium flame for 15 minutes.
4

After 15 minutes take out chicken pieces from stock shred it and set aside......... let the stock simmer on medium low flame for 30 to 40 minute with the lid on.
5

Stock is ready to drain it through a sieve and keeps it aside.
6

For Soup
7

Fry garlic and onion in oil until translucent.
8

Add in peas and carrots and stir fry for 20 second.
9

Add in cabbage and fry for 10 second.
10

And now mix chicken.
11

Pour in chicken stock salt and let it cook with the lid on after 30 minutes.
12

Add black pepper mix well and simmer for 10 minutes.
13

Then on boiling soup sour eggs and stir a little.
14

Adjust salt and pepper according to your taste.