Chicken Soup

20m
Serves 1
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Directions

  1. 1Add the chicken pieces to the pressure cooker.
  2. 2Add ginger garlic paste to the chicken.
  3. 3Add bay leaves, coriander seeds, and black peppercorns.
  4. 4Add chopped coriander leaves.
  5. 5Add salt.
  6. 6Pour water into the pressure cooker.
  7. 7Mix all ingredients thoroughly.
  8. 8Close the pressure cooker lid.
  9. 9Place the pressure cooker on the stove and cook.
  10. 10Once cooked, remove the pressure cooker from the stove.
  11. 11Prepare the soup base by adding water to another large pot.
  12. 12Add salt to the water.
  13. 13Add ginger garlic paste.
  14. 14Add turmeric powder and red chili powder.
  15. 15Add soy sauce and vinegar.
  16. 16Stir the soup base to combine all ingredients.
  17. 17Add fresh coriander leaves to the soup base.
  18. 18Strain the cooked chicken broth into the soup base.
  19. 19Shred the cooked chicken pieces and add them to the strained soup.
  20. 20Crack eggs into a bowl and whisk them.
  21. 21Pour the whisked eggs into the hot soup, stirring continuously to create egg ribbons.
  22. 22Cover the soup and let it cook briefly.
  23. 23To serve, squeeze fresh lemon juice into a clay cup.
  24. 24Add black pepper powder to the cup.
  25. 25Pour the hot chicken soup into the clay cup.
  26. 26Add shredded chicken to the cup.
  27. 27Top with a dollop of butter.
  28. 28Stir gently and serve hot.

Ingredients

  • 2 kg Chicken
  • 2 tablespoons Ginger garlic paste
  • 3 pieces Bay leaves
  • 1 tablespoon Coriander seeds
  • 1 tablespoon Black peppercorns
  • 1 bunch Coriander leaves
  • 1 tablespoon Salt
  • 3 liters Water
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 2 tablespoons Soy sauce
  • 1 tablespoon Vinegar
  • 2 pieces Eggs
  • 1 piece Lemon
  • 1 teaspoon Black pepper powder
  • 1 tablespoon Butter

Equipment

Pressure cookerLadleStrainerWhiskBowlStoveClay cup

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