chicken-pasta-soup

Every spoonful is flavorful! A delicious appetizer recipe- quick twist on classic chicken  soup, loaded with fresh vegetables, Italian pasta and blended with the flavor of Basil leaves. I used to have this served as an one dish meal for dinner to my family occasionally.

Ingredients

  1. Chicken    : 2 leg quarter &2 wings
  2. Carrot       : 1 (medium)
  3. Mushrooms  : 5
  4. Broccoli     : 5 florets
  5. Onion          : 1 (medium)
  6. Chopped ginger  : 1 Tbl – Sp
  7. Chopped garlic    : 1 ½  Tbl – Sp
  8. Thymes      : 1 T- Sp
  9. Fresh basil leaves  : 7 leaves
  10. Butter         : 1 Tbl – Sp (Adjust)
  11. All purpose flour/maida  : 1 Tbl- Sp
  12. Oil                : 1.5  T- Sp( Adjust)
  13. Water         : 12 Cups
  14. Salt & pepper for taste.
  15. Pasta           : 1 Cup

Method

  • Cook the pasta, follow the directions from the packet and keep it aside.
  • In a big pot/ soup pot heat oil and sauté onion along with some salt, ginger and garlic; till the onion became translucent.
  • Add the chopped carrots, mushrooms, broccoli and chicken along with water, close the lid and let it boil.
  • Open the lid and add the thyme, salt, pepper and basil leaves. Cook it until the chicken is soft and tender.
  • Take the chicken from the soup, debone and make the chicken into desired pieces.
  • Add the cooked pasta and chicken pieces into the soup, let it boil.
  • Meantime in a separate pan, melt the butter and add the maida, fry it for about a minute /until raw smell goes from the flour.
  • Add the same into the soup and give a nice stir and boil well.
  • Finally add some pepper powder and take it out.

cps

Tips :-

  • May add more veggies to your taste.
  • Can use your choice of chicken parts.
  • It took about 40 minutes to cook the chicken into tender.
 

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