Hot n’ Sour Chicken Soup

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The best thing about this winters is the hot soups which I make to keep myself cosy and warm. Though the weather is quite harsh yet this one brings the best produce of several seasonal veggies and you would love to use them in various dishes. One such is soups. I love to add them in soups along with some chicken shreds. Whenever there is some leftover chicken, resting in my fridge, I go for this chicken soup adding a few seasonal veggies to it
And you would definitely love slurping the piping hot healthy n flavoursome hot n sour chicken soup with seasonal veggies. This soup prevents from such ailments which bother you a lot in the winter season. This soup is flavoured with those ingredients which remind you of Chinese cuisine. A few of them are soy sauce, vinegar and green chilli sauce. To use them in the chicken soup is really a great experience

 

Course – Soups/Appetizer

Cuisine – Indian

 Prep Time – 10 Min

 Cook Time – 20 Min

 Total Time – 30 Min

 Yield – 4 Servings

 Author – Bharti Dhawan

 Ingredients

1- Finley chopped carrot – 1/4cup
2- Finley chopped green beans – 1/4 cup
3- Finely chopped spring onions -1/4 cup
4- Shredded chicken(boiled or roasted)  – 1/4 cup
5- Finley chopped garlic – 1/4 cup
6- Water or chicken stock(if available) -5 cups
7- Butter – 1 tbsp
8- Salt – to taste
9- Crushed black pepper – 1 tsp or to taste
10- Light soy sauce – 1 tbsp
11- White vinegar – 1 tbsp
12- Green chilli sauce – 1 tsp or to taste
13- Corn flour – 1 tbsp
14- Fresh coriander leaves(1 tbsp)

  Instructions

1- Make a mix of vinegar, soy sauce, green chilli sauce, salt, pepper powder and corn flour. Mix everything well so there are no lumps. Keep it aside to use later
*soy sauce is salty so adjust the salt to your taste
2- Heat a saucepan and add butter. When heated,  add chopped garlic. Saute to avoid burning. You won’t like the charred ones
3- Add chopped veggies and shredded chicken.
Saute them for a while and add the cornflour mix we had prepared in the beginning
4- Add water or chicken stock to the veggies and let it boil for 10 minutes at low flame
Stir it well after intervals. Gradually the soup gets thickens
5- Add fresh coriander leaves just before serving
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