Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, zero oil chicken veg soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Zero oil Chicken Veg Soup is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Zero oil Chicken Veg Soup is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have zero oil chicken veg soup using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Zero oil Chicken Veg Soup:
- Make ready 2 large size carrots
- Take 1 medium red onion
- Get 2-3 sticks celery
- Get 1 green capsicum
- Get 6-7 pieces cremini mushroom
- Take 1 broccoli
- Take 1 tbsp chopped ginger
- Prepare 1/2 cup frozen sweet corn
- Get 3-4 pieces green chilli
- Get 6 pieces dumpling (optional)
- Get 150-200 g boneless roasted chicken
- Take 900 ml chicken broth
- Get 1/4 cup chopped green shallots
- Prepare 1/4 cup chopped cilantro
- Take to taste Salt
- Prepare 5-6 tbsp lemon juice
- Get 1/2 tbsp tandoori masala
- Make ready 1/2 tbsp crushed black pepper (optional)
- Make ready As required Water
- Take 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’s going to wrap it up with this exceptional food zero oil chicken veg soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
