The main ingredient for a good chicken soup is the chicken stock. I like to use homemade chicken stock for this soup as its more flavorful and one can control the amount of salt that goes into the stock. Its very easy to make chicken stock at home. I use the bones, wings, neck and giblets of the chicken for making stock. I use the pressure cooker method as its fast. Here is how to do it.
Take about 500 grams of chicken and its bones (mostly bones with little flesh) in a pressure cooker and add two liters of water. Add in the spices, half an onion, half a carrot and the garlic cloves. I don’t peel the garlic. I add it with the skin on. Cover the cooker and cook for 20 minutes on low flame (about 7-8 whistles). Remove from heat and let the pressure from the cooker release naturally. Drain the stock to a bowl.
Shred the chicken meat from the bones. Set aside. Discard the bones, spices and the veggies. Making stock at home is a very fulfilling experience. The chicken fat floating on the stock can be removed using a ladle. The easier way is to refrigerate the stock for a couple of hours and the fat would solidify. Its easier to remove the fat this way. Do not throw away the fat. Store it in the refrigerator and use it in your omelettes, stir-fry etc…instead of oil. You can store this stock at this stage in the refrigerator and use it whenever required.
Now lets make soup.
Heat a teaspoon of oil in a pan. Add in a teaspoon of dried Italian mixed herbs. You can use any store bought herb mixture. Add in the minced garlic and finely chopped onion. Saute until the onions are soft.
Take a cup and add in two tablespoons of All purpose flour (maida). Add in a cup of water and mix well to make a slurry. Add it to the pan. Add in the chicken stock. Add a cup of milk and a cup of cream.
Add in the shredded chicken pieces, salt and pepper. Let it come to a simmer. Check for seasoning.
Serve hot!
- 500 grams chicken bone
- 2 liters water
- 2 sticks Cinnamon
- 2 bay leaves
- 1 clove
- 1 cardamom
- 1 star anise
- ½ onion
- ½ carrot
- 4 cloves garlic, with the skin
- 1 teaspoon vegetable oil
- 1 teaspoon dried italian herb mixture
- 2 cloves minced garlic
- ½ onion, finely chopped
- 2 tablespoon all purpose flour (maida)
- 1 cup water
- 1 cup milk
- 1 cup cream
- 1½ teaspoon salt
- 1 teaspoon pepper
- Add in all the ingredients listed under making stock to a pressure pan. Cover the pressure pan and cook for 20 minutes on low flame. (about 7-8 whistles). Remove from heat and let the pressure from the cooker release naturally. Drain the stock to a bowl.
- Shred the chicken meat from the bones. Set aside.
- Heat a teaspoon of oil in a pan. Add in a teaspoon of dried Italian mixed herbs. Add in the minced garlic and finely chopped onion. Saute until the onions are soft.
- Take a cup and add in two tablespoons of All purpose flour (maida). Add in a cup of water and make a slurry. Add it to the pan. Add in the chicken stock. Add a cup of milk and a cup of cream.
- Add in the shredded chicken pieces, salt and pepper. Let it come to a simmer. Check for seasoning.Serve hot.
Hi, the soup turned out awesome. I did not have cream in hand, just skipped it. My husband told it is as good as soups that we get at 5 star hotels. That compliment made my day. Thank you for sharing this recipe.
Thank you!
can I make this soup without adding cream or what is the substitute for cream pls?
Very simple and easy to make.So tasty.