Chicken Soup

Chicken soup recipe do not need any special ingredients to taste fantastic, the secret of a tasty chicken stew is cooking chicken pieces on the bone, this way you have your very own chicken stock flavor without having to add extra shop bought stock and of course, the taste is far superior from real chicken.

Chef cooks chicken stew two ways, a chunky chicken stew and then shows you how to turn the stew into a delicious chicken soup recipe without blending which makes the soup very appealing to the eye than a basic soup.

This is a real simple recipe to cook, no wines, stocks, special herbs, using a little salt and curry powder only.

The chicken is moist and succulent and the vegetables compliment one another in such a tasty way. Chef also uses a lot of garlic in this recipe so it sure is a good stew to cook for family and friends when they have a cold.

Chicken soup recipe is packed with flavor, warming and healthy, great for winter.

Ingredients:

• 6 mixed Chicken thigh & leg pieces
• 5-6 Carrots (sliced)
• 4-5 Zucchini (sliced)
• 1 Onion (chopped)
• 5-6 Garlic (crushed)
• 6-8 Potatoes (chunks)
• 1 +1/2 tsp Mild curry powder
• 1/4 tsp Turmeric
• Salt to season
• 1 Litre water
• 2 Tbsp Cornflour (cornstarch)
• Oil

Method:

1. Take a large pan and heat on a medium flame.
2. Add the chicken and onions stir and lightly sear and cook for a few minutes, do not overly brown/cook the chicken.
3. Add the curry powders and garlic, stir well so that the powder is covers the chicken and all the powder is wet from the oil and juices.
4. Add the carrots then zucchini and pour in the water.
5. Do not stir bring to the boil then simmer for 15- 20 minutes.
6. Now carefully add the potatoes and simmer for another 1 + 1/2 hour or until the chicken meat is moist and falling off the bone.
7. Simmer with a lid on whilst cooking and stir occasionally.
8. Once the chicken is cooked turn the heat off, take the chicken from the pan and pick the chicken off the bone and stir back into the stew.
9. Check for seasoning and add more salt if needed.
10. In a small bowl mix two spoonfuls of cornflour with approximately two spoonfuls of water into a thick gooey paste. 
11. Add the cornflour mix to the stew to thicken it and stir.
12. Enjoy easy chicken stew recipe.
13. To make this stew into a delicious and delicate chicken soup simply use a potato masher to crush the chicken and vegetables. 
14. This method will produce a fabulous thick chicken soup that not only looks and tastes amazing but is great for people who prefer soups over chunky stews.

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Hot & Sweet Paneer-Veg Sauce

Ingredients

• 1/2 cup Paneer (cubed)
• 1/2 cup Soya chunks (Soaked, drained and halved)
• 1 cup onions, cubed into big dices
• 2 tbsp grated carrots
• 2 tbsp cabbage diced
• ¾ cup bell pepper, cubed into dices
• ½ cup spring onions/scallions, chopped
• 1tsp ginger-garlic paste
• 3-4 green chilies, slit
• 1 tsp Soya sauce
• 1 tsp tomato sauce
• 1 tsp vinegar (optional)
• 1 1/2 cup/can vegetable stock or water
• 1 tbsp cornflour
• 1 tbsp olive oil
• spring onions greens for garnish 
• 1 tbsp roasted sesame seeds
• ½ tsp crushed pepper
• salt to taste
• 1/2 tsp sugar

Method

1. Heat oil in a wok. Add the onions, saute for a minute, to this add the ginger-garlic paste, green chilies and spring onions and sauté again.
2. Now add the bell pepper, paneer cubes, soya chunks and Stir fry for another minute. Add the Soya sauce, chili sauce, vinegar.
3. Now add the veg stock or water. Season with salt and pepper.
4. When the gravy starts boiling, add the corn flour mixed with 1 tbsp of water.
5. Stir until sauce thickens. Add sugar and sesame seeds, remove from heat.
6. Garnish with spring onions greens and serve immediately with noodles or fried rice. you can also prepare this with baby corns, carrots and other veggies

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Classic Chicken Corn Soup

Some dishes are classics. they are uncomplicated and known the world over for the simple reason that they taste homely and good, and chicken soup is one of those dishes.

Occasion: Ramadan		Total servings: 8-9
Cuisine: Chinese		Calories:
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: 20 minutes
How to serve: Hot

Ingredients:

• 2 cups chicken boiled and shredded 
• 2 cups corns boiled and slightly grinded 
• ajino moto 1 tsp 
• 2 tsp salt 
• 2 tsp pepper 
• eggs nos 2 
• cornflour in water 2 cups

Method:

1. Boil chicken and corn then add ajinomoto, salt and pepper. 
2. Cook for 10 to 15 minutes then add cornflour, make it thick then add eggs continuosly stirring!! 
3. Serve with hot sauce. 

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