Hot Chicken-Corn-Vegetable Soup

Hot Chicken-Corn-Vegetable Soup

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Dear Bellevision viewers, Happy New Year 2010. From today we are starting the Recipe column for your benefit. Mrs. Benny D’Souza has volunteered to give recipes of her favourite dishes under the column “Benny’s Family Special”. She uses simple language and easy to make procedure to prepare various tasty and healthy dishes. While welcoming Mrs. Benny D’Souza to present her recipes in this column, we invite other contributors to this column.

Editorial Team

Hot Chicken-Corn-Vegetable Soup


About the Receipe:

Mrs. Benny D’Souza has volunteered to give recipes of her favourite dishes under the column “Benny’s Family Special”.


•         200 grams chopped chicken


•         100 grams corn kernel

•         50 grams chopped carrot

•         50 grams peas

•         100 gram boiled noodles or pasta

•         50 grams chopped celery

•         One vertically chopped capsicum

•         One chopped spring onion

•         One large chopped onion

•         One table spoon corn flower

•         4 Green chillies incised vertically

•         Half teaspoon black whole pepper

•         One egg

•         One tablespoon butter

•         Eight cups chicken stock

•         One teaspoon chilli powder for garnishing

•         Coriander leaves for garnishing




Method of Preparation

•         Fry onion in butter in a large pan till it turns pink

•         Add whole pepper, incised whole chilli  and chicken and stir-fry

•         When the chicken turns whitish in colour add corn, peas, carrots and celery

•         Stir-fry for two minutes

•         Add chicken stock and bring it to boil and simmer for five minutes

•         Add cornflower mixed with little water for thickening

•         Add salt and pepper powder, capsicum and spring onion

•         Add cooked noodles

•         Beat egg in a bowl with fork and pour the beaten egg in the soup and put off the gas.

•         Pour the soup in serving soup bawls

•         Garnish with red chilli powder and coriander leaves before serving

•         Note: If there is no chicken stock, add the above mentioned quantity of water and add two chicken cubes.

•         If the soup is too thick, add more stock. For small children garnishing with red chilli powder can be avoided.

•         When serving, depending on the taste of the person, little sugar and lime can be added.

•         The above preparation can be served for 4-6 persons.

•         As noodles and pasta are prepared out of white flower (maida) those who wish to avoid these ingredients can use boiled rice, wheat noodles or brown bread.



Comments on this Article
mohan, usa Sat, January-25-2014, 2:10
all recipes should be simple. this chicken soup is complicated in that too many ingrediants and too many steps. that is my opinion
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