Happy Wednesday Folks…!
I’m sooo pumped up with my New Year resolution to bring you all the healthy stuffs this 2017, and so here is another simple recipe from my pantry to Detoxify…… A Clear Chicken Soup packed with the flavours of Cilantro, Ginger, and Carrots with a drizzle of Lemon Juice! The perfect comforting Appetizer on any wintery day…
Talking about the weather, we have been hit this winter with cold chilly winds, ice storms & freezing rains, limiting us to indoors a lot. And that always calls for something warm… Inside & Out! There is nothing better than curling under a blanket right next to your fireplace, with a bowl of soup in hand, watching a romantic movie or reading a book, and staying warm and cozy…
This simple clear soup is easy to prepare, flavourful, and packed with proteins, vegetables and nutrients. Cilantro being an ingredient in the green paste for this recipe plays a critical role in flavour as well as adding health benefits. It contains antioxidants, vitamins, & dietary fibers which help reduce blood cholesterol levels. Ginger; another ingredient used today provides anti-inflammatory properties thereby helping with digestion. These ingredients are perfect to boost your immune system and clear out any uneasiness, indigestion; keeping you strong and active throughout the weather.
This recipe is also good to empty your refrigerator; just throw into the cooker any leftover proteins, like chicken or turkey. And if it’s bone-in, even better! I badly wanted to include celery in my recipe today but ran out of it in my pantry, so had to limit myself with carrots & onions.
So all set to cleanse your body? Sip a bowl of this wonderful detox soup to feel alive again.
Enjoy, Happy Cooking…!!!
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- 4 pearl onions
- ½ tsp black pepper corns
- 1 small bunch of cilantro leaves
- 1 large chicken breast/left over chicken
- 2 carrots (chopped into bite size pieces)
- 1 medium onion (chopped into cubes)
- 1 small piece of ginger (finely chopped)
- 4 cups of low sodium chicken broth
- 1 tbsp oil
- Salt (as required)
- Pepper (as required)
- 1 cup water
- Lemon slices
Grind the pearl onions, pepper corns and cilantro leaves to make a green paste.
Heat oil in a pressure cooker; add the sliced onions, chopped ginger, and saute until fragrant.
Add chicken, green paste, carrots, chicken broth, water and a pinch of salt, place the lid and pressure cook for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure goes.
Take out the cooked chicken breast from the cooker and shred using a fork or slice into small pieces.
Add the shredded chicken back to the cooker, mix and season well with salt and pepper.
Serve soup hot with a drizzle of lemon juice and garnish with chopped cilantro.
- You can add any vegetables of your choice including celery, zucchini.
- Use leftover boned chicken pieces while making the soup as the bones enhance the flavour.
- You can substitute chicken with Turkey.
- I have used Swanson’s Chicken Broth which is gluten free.
- If you are using a whole chicken, replace stock with water while following the instructions.