Does a bowl of soup remind you of winters? Well, we can all agree that soups are very comforting and hearty dishes. With a medley of vegetables and protein, they make a bowl a complete meal when had with a side of Garlic Bread or a simply toasted Challah. But, this clear chicken soup is so light that it can be enjoyed throughout the year.
Whether you are looking for something refreshing and non-fussy for summer weekday dinners or something nutritious and healthy for a cozy winter evening, this chicken soup is an answer to that. All you need is a handful of shredded chicken and a few ingredients to put this recipe together.
This clear Chicken Soup can be a mild appetizer or something that can heal you up after a severe bout of cold. Whatever be the reason, this soup is an answer for that. I personally like this soup for breakfasts with a side of boiled eggs and buttered slices of bread. It keeps me full for next few hours and gives me nourishment to start the day.
- 1 cup Shredded Chicken Boiled
- 1/4 cup Spring Onion Finely Chopped
- 1 tsp. Garlic Finely Chopped
- 1 tsp. Ginger Finely Chopped
- 2 tsp. Coriander Leaves Finely Chopped
- 1 tbsp. Refined Oil
- Salt To taste
- 1/4 tsp. Pepper Freshly Cracked
- 1/2 tsp. White Vinegar
- 2 cups Water
For Shredded Chicken: Pressure-cook the chicken pieces with little water and salt till it is soft and tender.
Allow it to cool, and then de-bone the pieces. Using a fork, shred the chicken in small threads. Also, reserve the water as we would use it in soup.
Heat oil in a pan and add the chopped Green Onions, Garlic and Ginger. Allow it to sweat a bit and turn white.
Now, add the shredded chicken and season it with salt and pepper. Be careful with the salt as the juice which is left after cooking the chicken also has some salt in it.
Stir it for a minute or two as the chicken does not need any more cooking.
Now, add the leftover chicken juice and water to make the soup.
Add the Vinegar and Coriander leaves and allow it to boil.
Check for seasoning before serving.