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CHICKEN SOUP

https://youtube.com/shorts/GPESOQJDkhk?feature=share
Prep Time 1 hr
Cook Time 60 mins
Total Time 2 hrs
Cuisine:
Difficulty: Beginner
Servings: 10
Description

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;
  • 1 whole small chicken (about 800g)
  • 3 litres of water
  • 4 garlic cloves
  • 2 inches ginger root
  • 1 teaspoon black peppercorns
  • 2 inches cinnamon stick
  • 1 tablespoon light soy sauce
  • 1 tablespoon hot sauce (adjust to taste)
  • 2 teaspoons MSG (monosodium glutamate)
  • 1 teaspoon white pepper
  • 1/4 cup cornflour slurry (made by mixing 2 tablespoons of cornflour with 1/4 cup of water)
  • 2 egg whites (whisked until frothy)
    • For Garnish;
  • Boiled eggs (halved or quartered, for serving)
  • 1/4 cup vinegar (white vinegar or your choice)
  • 2 green chillies (sliced)
Instructions
  1. 1
    - In a deep pot, place the whole small chicken.
  2. 2

    - Add the garlic cloves, ginger root, black peppercorns, and cinnamon stick to the pot.

  3. 3
    - Pour in 3 litres of water, ensuring all the ingredients are fully submerged.
  4. 4
    - Cover the pot and bring it to a gentle simmer over medium heat.
  5. 5
    - Allow the chicken to cook for about 30-35 minutes, or until it becomes tender and fully cooked.
  6. 6
    - Carefully remove the chicken from the pot using tongs or a slotted spoon, and place it on a cutting board.
  7. 7
    - Let it cool slightly, then shred the meat into bite-sized pieces, discarding the skin and bones.
  8. 8
    - 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.
  9. 9
    - Return the clear broth to the pot over medium heat.
  10. 10
    - Add the shredded chicken back into the pot with the broth.
  11. 11
    - Stir in the light soy sauce, hot sauce, MSG (if using), and white pepper. Mix well to combine the flavors.
  12. 12
    - Bring the soup to a gentle boil.
  13. 13
    - Prepare the cornflour slurry by mixing 2 tablespoons of cornflour with 1/4 cup of water until no lumps remain.
  14. 14
    - Gradually add the cornflour slurry to the boiling soup while stirring continuously. Adjust the amount of slurry according to your desired thickness.
  15. 15
    - 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.
  16. 16
    - Slowly drizzle the whisked egg whites into the soup while gently stirring. This will create delicate ribbons of cooked egg.
  17. 17
    - Once the soup is ready, ladle it into bowls.
  18. 18
    - Garnish each bowl with halved or quartered boiled eggs on top.
  19. 19
    - 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.
  20. 20
    - Serve this mixture on the side for guests to add to their soup according to their taste preference.
  21. 21
    - 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.

Read it online: https://kitchendiariesbyzubda.com/recipe/chicken-soup/