Dear Readers
Today I share with you my recipe of a hearty chicken mushroom soup. It's so heartwarming to have this soup that it completely lifts your mood and makes you feel warm and fuzzy. It's a wholesome meal and does not require too many add ons. Whether you're sick or feeling low or just want to look out of your window to enjoy the view, it's one of those dishes that make you feel grateful and humble and happy. Try it, it won't let you down.
Prep Time: 10 mins
Cook Time: 40 mins
Yields: 2 servings
Ingredients
250 gm Chicken bones
1 medium onion diced
2 small cinnamon sticks
5-6 whole black peppers
1 bay leaf
2 small cardamom
2 tsp oil
Salt to taste
4 cups water
1/4 tsp fresh crushed balck peppers
1/2 cup sliced mushrooms
1/2 cup cooked shredded chicken
1 tbsp cornstarch slurry
Chopped spring onions to garnish
Method:
Heat 1 tsp oil in a thick bottomed deep pan. Add cinnamon, black peppers, bay leaf and cardamom and onions. Saute for a minute. Add the chicken bones and fry over low heat for a minute. Add water and let it cook for 30 mins. Strain this clear soup and keep aside.
In a separate pan heat heat the remaining 1 tsp of oil and stir fry mushroom and chicken with salt and crushed black pepper.
Add the clear soup to the mushroom and chicken mix over high heat and add in the cornstarch slurry.
Garnish with spring onions and serve hot.
Hope this soup fills your heart as it does mine.
Happy Cooking
Ms. J
Today I share with you my recipe of a hearty chicken mushroom soup. It's so heartwarming to have this soup that it completely lifts your mood and makes you feel warm and fuzzy. It's a wholesome meal and does not require too many add ons. Whether you're sick or feeling low or just want to look out of your window to enjoy the view, it's one of those dishes that make you feel grateful and humble and happy. Try it, it won't let you down.
Prep Time: 10 mins
Cook Time: 40 mins
Yields: 2 servings
Ingredients
250 gm Chicken bones
1 medium onion diced
2 small cinnamon sticks
5-6 whole black peppers
1 bay leaf
2 small cardamom
2 tsp oil
Salt to taste
4 cups water
1/4 tsp fresh crushed balck peppers
1/2 cup sliced mushrooms
1/2 cup cooked shredded chicken
1 tbsp cornstarch slurry
Chopped spring onions to garnish
Method:
Heat 1 tsp oil in a thick bottomed deep pan. Add cinnamon, black peppers, bay leaf and cardamom and onions. Saute for a minute. Add the chicken bones and fry over low heat for a minute. Add water and let it cook for 30 mins. Strain this clear soup and keep aside.
In a separate pan heat heat the remaining 1 tsp of oil and stir fry mushroom and chicken with salt and crushed black pepper.
Add the clear soup to the mushroom and chicken mix over high heat and add in the cornstarch slurry.
Garnish with spring onions and serve hot.
Hope this soup fills your heart as it does mine.
Happy Cooking
Ms. J
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