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Spiced Chicken Soup Recipe
|Chicken bones||1 Kilogram|
|Garlic||6 Clove (30 gm)|
|Cinnamon stick||1 Inch|
|Black peppercorns||1⁄2 Teaspoon|
|Water||9 Cup (144 tbs)|
|Minced chicken||100 Gram|
|Button mushrooms||100 Gram, sliced|
|Green bell peppers||2 Medium, diced|
|Spring onions||2 , finely chopped|
|Chopped parsley||1 Tablespoon|
|Egg whites||2 , whisked|
|Non synthetic vinegar||1 1⁄2 Tablespoon|
|Chopped coriander leaves||1 Tablespoon|
Calories 376 Calories from Fat 181
% Daily Value*
Total Fat 20 g30.9%
Saturated Fat 6.5 g32.3%
Trans Fat 0.2 g
Cholesterol 117.7 mg
Sodium 1654.6 mg68.9%
Total Carbohydrates 7 g2.2%
Dietary Fiber 1.8 g7%
Sugars 2.3 g
Protein 43 g85.5%
Vitamin A 13.5% Vitamin C 78.6%
Calcium 4.1% Iron 14%
*Based on a 2000 Calorie diet
Add chicken bones and cook for 5 minutes.
Drain and discard water.
Put chicken bones, garlic, whole spices and water in a pressure cooker and cook under pressure for 15 minutes.
Strain stock and cool.
Refrigerate or freeze stock till fat rises to the surface.
Skim off congealed fat carefully with a metal spoon.
Place remaining ingredients except salt and garnish in a large pan.
Pour in stock and bring to boil.
Lower heat and simmer for 5-10 minutes till soup becomes transparent.
Strain soup slowly through a damp muslin cloth into a fresh pan.
Mix in salt.
Heat soup before serving, ladle into soup bowls, garnish with coriander leaves and serve immediately.