Chicken soup
Renowned for its soothing properties and heartwarming flavor, chicken soup has been a staple in kitchens for generations, providing nourishment and comfort.
Servings: 2 person
Calories: 209.5kcal
Equipment
Ingredients
- 8 pieces Chicken pieces preferably with bone
- 1/4 Cup Onions chopped
- 1 medium Carrot chopped
- 1 Tbsp Ginger finely chopped
- 2 pods Garlic chopped
- Cilantro few
- 1/4 tsp Turmeric powder
- 1 Tbsp Butter
- 1 Bay leaf
- 3 Black pepper -
- 2 Cloves
- 2 Cups Water
- Salt as required
- Ground pepper as required
Instructions
Instant Pot
- Coat the chicken pieces with turmeric powder and keep aside.
- Switch on the Instant pot and press the saute button.
- When the pot is hot, add butter. Once the butter melts, add the whole spices, and then add chicken.
- Saute the turmeric coated chicken pieces in butter for a minute.
- Add ginger, garlic, onions, and carrots to the chicken.
- Then add 2 cups of water. Close the lid and press the cancel button.
- Then press the manual button and set the timer for 10 minutes.
- Once it is done, let the pressure release naturally. Open the lid and add chopped cilantro.
- Serve the soup warm with required salt and pepper.
Stovetop
- Heat the pressure cooker on a stovetop and add butter.
- Once the butter melts, add the whole spices, and then add chicken.
- Saute the turmeric coated chicken pieces in butter for a minute.
- Add ginger, garlic, onions, and carrots to the chicken.
- Then add 2 cups of water.
- Close the pressure cooker lid and place the weight.
- Cook until 5 whistles. Once the pressure is done, open the lid. Add cilantro.
- Serve the soup warm.
Notes
- You can use oil or ghee instead of butter.
- Please feel free to add cabbage, broccoli, corn, or beans along with chicken.
Nutrition
Serving: 1person | Calories: 209.5kcal | Carbohydrates: 6.5g | Protein: 16.5g | Fat: 13g