CHICKEN SOUP
Warm your soul with a bowl of comforting flavors of traditional Pakistani Chicken Soup, a beloved dish often enjoyed from street vendors. This hearty soup features tender shredded chicken simmered in a fragrant broth infused with garlic, ginger, and spices. With a touch of soy sauce, a hint of heat from hot sauce, and silky ribbons of egg whites, every spoonful is a delightful experience.
Served with garnished boiled eggs and a side of spicy vinegar and chillies, this soup is perfect for warming up on chilly days or for a cozy family meal. Gather around the table and savor the moment with this nourishing and flavorful dish. Enjoy every sip!
Ingredients
For Soup;
For Garnish;
Instructions
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- In a deep pot, place the whole small chicken.
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- Add the garlic cloves, ginger root, black peppercorns, and cinnamon stick to the pot.
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- Pour in 3 litres of water, ensuring all the ingredients are fully submerged.
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- Cover the pot and bring it to a gentle simmer over medium heat.
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- Allow the chicken to cook for about 30-35 minutes, or until it becomes tender and fully cooked.
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- Carefully remove the chicken from the pot using tongs or a slotted spoon, and place it on a cutting board.
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- Let it cool slightly, then shred the meat into bite-sized pieces, discarding the skin and bones.
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- Use a fine sieve or strainer to strain the broth into a separate bowl, discarding the solids and spices. This will ensure a clear, flavorful broth.
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- Return the clear broth to the pot over medium heat.
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- Add the shredded chicken back into the pot with the broth.
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- Stir in the light soy sauce, hot sauce, MSG (if using), and white pepper. Mix well to combine the flavors.
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- Bring the soup to a gentle boil.
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- Prepare the cornflour slurry by mixing 2 tablespoons of cornflour with 1/4 cup of water until no lumps remain.
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- Gradually add the cornflour slurry to the boiling soup while stirring continuously. Adjust the amount of slurry according to your desired thickness.
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- In a separate bowl, crack the eggs and separate the egg whites from the yolks. Whisk the egg whites until they are well combined and slightly frothy.
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- Slowly drizzle the whisked egg whites into the soup while gently stirring. This will create delicate ribbons of cooked egg.
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- Once the soup is ready, ladle it into bowls.
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- Garnish each bowl with halved or quartered boiled eggs on top.
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- In a small bowl, combine the sliced green chillies with the vinegar. Let it sit for about an hour to allow the flavors to meld.
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- Serve this mixture on the side for guests to add to their soup according to their taste preference.
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- Serve the hot chicken soup with the vinegar and chillies on the side. Enjoy the hearty and flavorful soup with your family and friends!
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 219.14kcal
- % Daily Value *
- Total Fat 13.78g22%
- Saturated Fat 3.91g20%
- Trans Fat 0.08g
- Cholesterol 67.5mg23%
- Sodium 299.5mg13%
- Potassium 247.49mg8%
- Total Carbohydrate 4.88g2%
- Dietary Fiber 0.82g4%
- Sugars 0.6g
- Protein 18.07g37%
- Vitamin A 42.79 IU
- Vitamin C 24.89 mg
- Calcium 35.49 mg
- Iron 1.33 mg
- Vitamin D 0.18 IU
- Vitamin E 0.36 IU
- Vitamin K 3.33 mcg
- Thiamin 0.1 mg
- Riboflavin 0.17 mg
- Niacin 6.55 mg
- Vitamin B6 0.37 mg
- Folate 9.68 mcg
- Vitamin B12 0.28 mcg
- Phosphorus 150.63 mg
- Magnesium 30.2 mg
- Zinc 1.34 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
