Hot Chicken-Corn-Vegetable Soup

 

 

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.