Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, zero oil chicken veg soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Zero oil Chicken Veg Soup is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Zero oil Chicken Veg Soup is something which I have loved my whole life.
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To get started with this particular recipe, we must first prepare a few ingredients. You can have zero oil chicken veg soup using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Zero oil Chicken Veg Soup:
- Take 2 large size carrots
- Prepare 1 medium red onion
- Take 2-3 sticks celery
- Get 1 green capsicum
- Take 6-7 pieces cremini mushroom
- Take 1 broccoli
- Take 1 tbsp chopped ginger
- Take 1/2 cup frozen sweet corn
- Take 3-4 pieces green chilli
- Make ready 6 pieces dumpling (optional)
- Get 150-200 g boneless roasted chicken
- Prepare 900 ml chicken broth
- Make ready 1/4 cup chopped green shallots
- Prepare 1/4 cup chopped cilantro
- Make ready to taste Salt
- Prepare 5-6 tbsp lemon juice
- Take 1/2 tbsp tandoori masala
- Make ready 1/2 tbsp crushed black pepper (optional)
- Prepare As required Water
- Get Pinch red chili powder (optional)
This soup is very tasty and can be made with no extra effort. Chicken manchow soup is a delightful Indo-Chinese thick soup which gets an extra bit of crunch with a garnish of crispy noodles and chunks of chicken. A mix of finely chopped nutritious veggies sauteed along with Chinese sauces, cooked in flavourful vegetable stock and thickened with corn flour. The dark brown aromatic broth studded with colourful veggies - makes your mouth water as soon as.
Steps to make Zero oil Chicken Veg Soup:
- Firstly cut the carrot into dice shape. Roughly chop celery sticks, onion, capsicum, broccoli and mushrooms. Finely chopped the green chilli.
- Shred the roasted chicken and again marinate with pinch of salt, tandoori masala, red chili powder and lemon juice. Keep them for atleast 1 hour. Then bake the shredded chicken for 10-15 minutes at 350°F.
- Heat the non stick kadai and add chopped onion, ginger and green chilies and saute them for some time. Then add the diced carrots and saute them.
- After 1-2 minutes add the chicken broth and add some water as required. Then add the remaining vegetables. Add salt to taste and let them boil for 10 minutes.
- Then check the vegetables are tendered or not. When the vegetables 80% cooked then add the dumplings and again cook for 10 minutes.
- Then check the dumplings are cooked or not. Then add half shredded chicken to soup and let them boil.
- Lastly add the chopped green shallots and cilantro and switch off the flame. After serving in the bowl sprinkle the lemon juice and crushed black pepper Garnish the soup with baked shredded chicken.. It will enhance the taste of the soup. Serve it with bread.
A mix of finely chopped nutritious veggies sauteed along with Chinese sauces, cooked in flavourful vegetable stock and thickened with corn flour. The dark brown aromatic broth studded with colourful veggies - makes your mouth water as soon as. Add carrots to the onions and garlic. Saute for about two more minutes. Add the chicken broth, corn, peas and green beans to the pot.
So that is going to wrap it up for this exceptional food zero oil chicken veg soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
