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!
Course:
Soup
Cuisine:
American
Keyword:
chicken soup, detox soup, soup
Servings: 4
Author: Akhila
-
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.