Chicken Vegetable Soup
A home-style recipe for Chicken Vegetable Soup. Serves 4, ready in about 40 minutes.
Ingredients
- 500 g chicken, in pieces with bone
- 1 onion, chopped
- 1 tsp ginger-garlic paste
- 1½ tsp salt
- 1 tsp black pepper, plus more to serve
- 6 cups water
- 2 carrots, peeled and finely diced
- 2 tbsp cornflour mixed with ¼ cup water (optional, to thicken)
- Lemon wedges, to serve
Missing something?
- No chicken? Use mutton or beef (cook longer), or soya chunks.
- No carrot? Use extra cabbage or capsicum.
- No onion? Use spring onions, or a little onion powder (less depth).
Method
- Put the chicken, onion, ginger-garlic paste, salt, pepper and water in a pot. Bring to a boil and skim off the foam.
- Cover partly and simmer on low heat for 20–25 minutes, until the chicken is tender.
- Lift out the chicken, pull the meat off the bones and shred it. Throw away the bones.
- Add the carrots to the stock and simmer for 8–10 minutes until soft. Put the chicken back in.
- Stir in the cornflour mixture, if using, and simmer for 2 minutes until it thickens a little.
- Serve hot with more black pepper and a squeeze of lemon.
Tip: Add a handful of peas or diced potato with the carrots if you have them.