CHICKEN AND NOODLES SOUP

Ingredients

Chicken pieces with bone – 250 gm

Crushed pepper – 1 tsp

Ginger chopped – 1 tsp

Vinegar – 1 tsp

Noodles – 25 gm

Milk – ½ cup

Corn flour – 1 tbsp

Finely chopped carrot – 2 tbsp

Finely chopped onion – 2 tbsp

Finely chopped beans – 2 tbsp

Pepper powder – as required

Salt - to taste

Method

Take 4 cups of water and add chicken pieces, ginger, pepper and vinegar.  On high flame allow to boil.  Slow down the fire and cook till the chicken cooks very well.  Strain the stock and keep it aside.

Separate the flesh from the bone and shred it.

Boil noodles in 1½ cups of water.  Add some salt.

When it almost done strain it.

Pour the stock to a pan and add all the vegetables and bring to boil. 

When it boils add noodles.

Make a paste of corn flour with milk and slowly add to the stock and stir well. 

When soup thickens turn off the stove.

Serve hot with pepper and salt as per taste.

SWEET-AND-SOUR CHICKEN SOUP

Ingredients

Chicken stock - 4 cups

Finely chopped cabbage - 1 tbsp

Finely chopped capsicum - 2 tbsp

Finely chopped spring onion – 2 tbsp

Finely chopped carrots – 2 tbsp

Red chili sauce – 2 tbsp

Cooked and shredded chicken pieces – 2 tbsp

Soya sauce – 1 ½ tsp

Corn flour – 1 and ½ tbsp

Black pepper powder – to taste

Salt – to taste

Method

Add vegetables to the chicken stock and boil for 3 minutes. 

Then add shredded chicken, Soya sauce, and salt and stir well.

Mix corn flour in a quarter cup of water and add to the boiling soup and stir well.

You can use less or more corn flour according to the consistency of your soup.

Add chili sauce, vinegar, and pepper powder and turn off the stove.

Garnish with chopped spring onion and serve hot.

CHICKEN STOCK

For 4 cups of chicken stock.

INGREDIENTS

Use left over bones of one chicken( you can use the flesh for bone less chicken dishes)

Water - 4 and half cups
Chicken (left over bones, neck, heart, wings etc) - of 1 chicken
Chopped onions - 1 small one
Chopped carrot - 1 small size
Celery - 1 stalk (cut in to elongated pieces)
Chopped giger - 1/2 tsp
Salt - 1 tsp
Crushed pepper - 1/2 tsp
Refined oil - 1 and 1/2 tbsp

HOW TO PREPARE

In a pressure cooker add all the ingredients except oil and wait for boiling in a high flame.
When it starts to boiling, remove the foam that comes to the surface.
Then add oil and cover the pressure cooker and put the weight.
Put the flame on its high and wait for one whistle.
Then cook for 15 minutes in a low flame.
Allow to cool itself.
When it cools well, strain it.
Your chicken stock is ready.