The rains are here and the weather has turned cool and pleasant. Some might argue its the perfect for a plate of garma garam Bhajjias or piping hot Samosas with spiced ginger Chai. What’s with the soup!!
For me the soup is all about that warm cosy feeling. Soup is more about introspection. Sitting by the window warming my hands with a bowl of soup… watching the drizzle..feeling grateful. The bhaijjias and fritters and the corn is more about bonding with friends..with family…Feeling loved and cared.
This chicken soup just warms the soul. Have added a lot of vegetables to make it more nutritious. The spice is almost non existent and that is intentional…its to bring out the flavours of the chicken and the veggies.
150 gms Chicken Breasts
1/2 tsp Ginger Garlic paste
1/2 tsp salt
1 tsp Pepper powder
1/4 th cup Broccoli florets
1/4 th cup finely chopped Carrots
1/4 th cup Mushrooms (sliced)
a few Bokchoy leaves
1 tbsp Butter
1/2 tsp Olive Oil
1 tbsp Flour (Maida)
1/4th cup Cream
a pinch of Oregano
2 cups Water
Take a pan, add the water, ginger garlic paste, salt and pepper powder. Bring to a boil. Add the Chicken and cook till done. It will take around 15 mins.
Remove the chicken and shred it.
To the chicken stock, add all the vegetables. Boil for 2 to 3 mins. Keep aside.
Heat another pan, add the butter an Olive oil. Add the flour and saute for a min. Keep the heat to low.
Add the cream and mix. Add the stock along with all the vegetables and bring to a boil.
Add the shredded chicken and give it a good mix.
Add the Oregano and a little more pepper if required.
Serve warm with toasted bread.
You can add veggies of your choice but avoid vegetables like capsicum or bell pepper as these can over power the delicate flavour of the soup.
The cream can be substituted with milk.
The soup tastes really good paired with warm toasted bread.