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Chicken Soup Indian Style

Updated: Feb 15

  • Quick and easy chicken Indian soup my way with plenty of vegetables. It is very delicious, healthy, and dietary, full of antioxidants and vitamins, you will love this recipe. I believe you will make it many times in the winter days that will warm you up and give you even more strength for the cold days. Follow the recipe.

Ingredients: simple, total time:55 min. 8 servings
  • 2 Tablespoon of olive oil/EVO

  • 30 g of butter

  • 1 onion /finely chopped

  • 1 stalk of celery/ finely chopped

  • 2 large carrots / peeled and grated

  • 1 small red bell pepper/ cleaned of seeds and cut into cubes

  • 1 fresh hot green pepper, without seeds and finely chopped

  • 2 large potatoes cut into cubes

  • 1 cup of frozen peas/170 ml

  • 1 teaspoon of dry spice - Vegeta

  • salt and pepper to taste

  • 1and 1/2 Tablespoon of cornstarch mixed with 100 ml of water

  • 3 cloves of garlic/finely chopped

  • 1.8 liters of chicken broth

  • 1 Tablespoon of fresh parsley / finely chopped

  • 2 bay leaves

  • 1 Tablespoon of dry parsley

  • sour cream/ is optional.

  • 1 cup small pasta/ if desired is optional.

For the meat:

  • 2 Tablespoons of olive oil / EVO

  • 500 g of chicken fillet, finely chopped into cubes

  • 2 teaspoons of rosemary

  • 1 and 1/2 Tablespoons of flour for rolling the meat

  • 1 teaspoon of salt i

  • 1 teaspoon of pepper

  • 1/2 teaspoon of turmeric

  • 1 Tablespoon curry

Preparation:
  1. Prepare all the vegetables and ingredients as described above.

  2. In a deep bowl, put the chicken meat cut into thin cubes, add salt, pepper, rosemary, turmeric, and curry. At the end, add flour and mix with meat mix well and let it stand for about 25 minutes.

  3. During this time, pour 2 tablespoons of olive oil into a deep, larger pot. Add the chopped onion, fry it for about 2–3 minutes on low heat with constant stirring, then add finely chopped celery, and grated carrots fry for about 2–3 minutes, then pour 100 ml of chicken broth.

  4. After 5 minutes, add 30 g of butter, diced peppers, chopped green hot pepper, 2 bay leaves, dry seasoning/Vegeta, leave to simmer for about 5 minutes, stirring occasionally.

  5. After the specified time, add 400 ml of chicken broth and a cup of peas and mix well.

  6. Add the beaten cornstarch to the ingredients, then pour in the rest of the chicken broth and diced potatoes. Mix everything well and cook covered for about 15 minutes.

  7. During this time, pour a little olive oil into the pan, heat it on a slightly moderate heat, then add the chopped meat with spices and fry for about 5–6 minutes until it gets a golden brown color.

  8. Add the roasted chicken, chopped garlic and dry parsley to the pot, mix and cook for 15–20 minutes.

  9. Check the taste and season as needed. At the end, add fresh chopped parsley and turn off the heat.

  10. This is a tasty, healthy and dietary soup, rich in vegetables, antioxidants and vitamins, so it is enough for you to consume it for lunch with a piece of integral, white bread or bruschetta.

Buon appetito!

NOTE: If you want a thicker broth, add another 1 tablespoon of cornstarch. You can add also small pasta if you like(1 handful) but don't overdo it, I didn't add it. When you have served the soup, add 1 tablespoon of sour cream if you like.

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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