Chicken And Mushroom Soup Recipe
Time to pamper your palate with this Chicken And Mushroom Soup recipe. Whenever I have Fusion friends visiting, I always prepare dish which is the most savored dish of their cuisine. Total amount of time required to make dish is only 260 minutes. A delicious Appetizer, the dish completes your meal. The dish is made with chicken which is easily available at any grocery store. Go on, serve this wonderful delicacy to your family and friends and don't forget to tell me how it all went!
Summary
Preparation Time20 MinCooking Time4 Hr 0 Min
Ready In4 Hr 20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientChicken
Reviewed By :
Hazel
Ingredients
Pullet (4 pounds)-1 disjointed
Water-8 cups
Onion-1
Salt-1 tablespoon
Garlic cloves-4-minced
Chili peppers-1/2 teaspoon-dried ground
Coriander-1/2 teaspoon -ground
Chicken fat or oil-2 tablespoons
Mushrooms-1 pound -chopped
Soy sauce-1 teaspoon
Directions
GETTING READY
1. Wash the chicken and the giblets and set aside till required
MAKING
2. In a large pan, combine the water, onion and salt and boil well
3. Cover and cook this mixture for one hour on low heat or till the chicken is tender
4. Once the chicken is cooked, remove it from heat and set is aside to cool. Dice the chicken and the giblets into pieces
5. Chop the bones and return these back to the stock pot. Cook the stock with the bones for 1-1/2 hours on low heat till completely soft
6. When the mixture is cold, sieve the mixture and remove the bones
7. In another bowl, place the garlic, chili peppers and coriander and pound the well
8. In a pan, heat the chicken pat, and add the spice mixture to the pan. Sauté the mixture on low heat for 2 minutes till completely cooked.
9. Add this mixture to the stock pot with the shredded chicken giblets, mushrooms and the soy sauce
SERVING
10. Serve hot in individual cups.
1. Wash the chicken and the giblets and set aside till required
MAKING
2. In a large pan, combine the water, onion and salt and boil well
3. Cover and cook this mixture for one hour on low heat or till the chicken is tender
4. Once the chicken is cooked, remove it from heat and set is aside to cool. Dice the chicken and the giblets into pieces
5. Chop the bones and return these back to the stock pot. Cook the stock with the bones for 1-1/2 hours on low heat till completely soft
6. When the mixture is cold, sieve the mixture and remove the bones
7. In another bowl, place the garlic, chili peppers and coriander and pound the well
8. In a pan, heat the chicken pat, and add the spice mixture to the pan. Sauté the mixture on low heat for 2 minutes till completely cooked.
9. Add this mixture to the stock pot with the shredded chicken giblets, mushrooms and the soy sauce
SERVING
10. Serve hot in individual cups.
