A Healthy and Wholesome Meal: Best Chicken Soup Recipes for You to Try!

Ingredients

• 250 grams of chicken,
• One carrot,
• Half a cup sweet corn,
• One medium-sized potato,
• One cup of a vegetable of your choice,
• Two tablespoons lemon juice,
• One tablespoon ginger,
• One teaspoon ghee,
• One small bay leaf,
• Four peppercorns,
• One two-inch cinnamon piece.

Procedure

• Start making the recipe by cutting the potatoes, the vegetable, and the carrot into whatever size you want.
• Now, add the chicken, along with potatoes, your chosen vegetable, and three cups of water to a cooker.
• Now, add in torn bay leaf and cinnamon to the pot before pressure cooking to three whistles before shredding the chicken, discarding the vegetable and all, and setting aside the chicken stock.
• Afterward, saute ginger and garlic in a pan with oil and add carrots and sweet corn to it.
• After a minute, add the chicken stock and bring it to boil before also adding in your desired amount of salt and the shredded chicken.
• Next, turn off the heat and cool it down.
• Follow by adding in the lemon juice and some pepper powder.
• Lastly, warm it up a bit and serve after garnishing or store.

Ingredients

• Four pounds chicken cut into pieces,
• Eight cups of water,
• Two medium quartered onions,
• Some salt,
• Six smashed garlic cloves,
• Half a cup chopped ginger,
• Two teaspoons oil,
• One and one quarter teaspoon coriander seeds,
• One teaspoon cumin seeds,
• One teaspoon mustard seeds,
• Three thin ginger slices,
• One cup canned tomatoes,
• One serrano chile.

Procedure

• To make it, start by adding the water, chicken, and one tablespoon salt to a pot and bringing it to a boil.
• Now, skin the foam and add in the garlic, ginger, and onions before reducing the heat and simmering it half-covered for half an hour.
• Next, remove the breast and set aside, and cook for another half hour.
• After this, strain the soup, reserving the legs and thighs and discarding the rest before letting the chicken cool down and removing the meat from the bones.
• Once done, heat oil in a pot over medium heat and cook the spices for a minute.
• Stir in the tomatoes and cook for four minutes before adding the reserved soup, ginger slices, and chile.
• Simmer for about five minutes and follow by skimming the fat, seasoning with salt, and adding the chicken.
• Lastly, move to a bowl and garnish before serving warm.

Ingredients

• Two tablespoons butter,
• One tablespoon olive oil,
• One large onion,
• Two ribs celery,
• Two carrots,
• Two bay leaves,
• Four teaspoons of yellow curry powder,
• 570 g boneless,
• Skinless chicken thighs,
• Two cups chicken stock,
• Two cups water,
• One and a half teaspoons sea salt,
• 1/4 cup uncooked basmati rice,
• Two tart apples,
• 60 ml heavy whipping cream,
• 60 ml plain yogurt,
• Tablespoon minced chives.

Procedure

• Start preparing the soup by sauteing the celery, onions, and carrots in the butter and olive oil for five minutes.
• Now, add in the bay leaves and curry before mixing well.
• After this, add the chicken to the mixture and follow by pouring in the stock as well as the pot and salt.
• Simmer for some time and cook for twenty minutes before removing the chicken and shredding it once it has cooled down.
• Next, simmer the rice as well the apples on high heat for about 15 minutes.
• Once done, add the shredded chicken to the pot and heat for five minutes.
• Lastly, add the cream and serve with yogurt and chives.

Ingredients

• Four tablespoons of sunflower oil,
• Four skinned and cut-into-pieces chicken breasts,
• Two chopped onions,
• Three cloves of onion, chopped
• Two teaspoons of ground cumin.
• Half a teaspoon ground ginger,
• One teaspoon ground cilantro,
• One teaspoon turmeric,
• Two-third of a cup almond flour,
• Two cups of chicken broth,
• Half a cup yogurt,
• One cup sliced almonds,
• One teaspoon saffron threads,
• Two tablespoons lightly sesame seeds.

Procedure

• To start with the preparations process, heat the sunflower oil in a big pan and heat it.
• Now, add in the chicken and fry until browned before removing from the pan.
• However, remember to keep it warm here, and, therefore, don't keep it in an open space.
• Next, gently fry the onions before stirring in the garlic and spices.
• After you have stir-fried for another two minutes, add in the almonds and chicken broth and season with salt and pepper.
• Then, add in the chicken and simmer on medium heat for twenty minutes.
• Afterward, add in the yogurt as well as the flaked almonds and simmer for another five minutes.
• Lastly, transfer to a bowl and sprinkle over saffron threads and sesame seeds.

Ingredients

For the Soup

• Two boiled prawns,
• 1/4 cup of boiled and shredded chicken,
• 1/4 cup of boiled noodles,
• One cup chicken stock,
• Two tablespoons laksa paste,
• 1/3 cup of coconut milk,
• Some coriander and mint,
• Half a lemon.



For the laksa paste

• Five garlic cloves,
• Six green chilies,
• Five red chilies,
• Some coriander leaves,
• One tablespoon coriander seeds,
• One pod galangal,
• Half a tablespoon shrimp paste,
• One tablespoon turmeric,
• One cup peanuts,
• Six lime leaves,
• Two lemongrass sticks.
• Half a teaspoon chili flakes,
• One tablespoon fried garlic,
• One tablespoon fried onions,
• One tablespoon cracked peanuts,
• Half a boiled egg,
• Some fresh coriander sprigs.

Procedure

• To make it, start by making the laksa paste by combining all of its ingredients.
• Now, heat it in a pan before adding in the coconut milk and cooking for a minute or so.
• Then, mix well and add in the chicken stock, and season it with some salt.
• Once it starts to boil, add in the shredded chicken and prawns.
• After this, you are to let it cook for some time, and only then can you add the noodles.
• Cook for another couple of minutes and add the fresh coriander as well as the mint.
• After cooking for another two minutes, transfer it to a bowl, and sprinkle the condiments and serve warm.

Ingredients

• Eight skinless chicken thighs,
• Eight cups chicken stock,
• One stalk of three-pieces lemongrass,
• Three kaffir lime leaves,
• Some salt,
• Three tablespoon oil plus some to fry,
• Twelve ounces rice vermicelli,
• Four eggs.



For the paste

• One cup chopped shallots,
• Five cloves chopped garlic,
• One-inch chopped ginger,
• Tablespoon candlenuts,
• Half teaspoon turmeric powder,
• One and a half teaspoon coriander powder,
• Half teaspoon pepper,
• Half a cup coconut milk.

Procedure

• Start by mixing the stock, lemongrass, salt, kaffir lime leaves, in a pot, and bring to simmer.
• Now, add the chicken and continue to simmer for another twenty minutes before removing the chicken and patting dry while setting the broth aside as well.
• Next, heat some oil in a skillet and add garlic, ginger, and shallot.
• When they start to color up, transfer to a blender and add the other paste ingredients before adding three tablespoons oil to a pot and adding the paste to it.
• Cook for five minutes and then on medium for two before stirring this into the broth.
• After this, fry the chicken and medium-boil the eggs.
• Assemble it by simmering the broth and seasoning it before softening the rice vermicelli and garnishing it with the eggs.
• Lastly, make the serving by adding 1/4 of rice to each bowl and dividing the chicken over it.
• Next, add the shallot, cilantro, and two cups of broth per bowl, topping off with an egg and a slice of lime in each one.

Ingredients

• Three pounds, bone-in, skin-in chicken piece,
• Four cups of water,
• Four cups chicken stock,
• Four ribs celery,
• One onion, skin on,
• Four cloves smashed garlic,
• One peeled shallot,
• One quartered lemon,
• Two diced carrots,
• One diced parsnip,
• Two tablespoons sea salt,
• One lime's juice,
• Four chopped scallions,
• Black pepper.

Procedure

• To make the soup, start by combining the chicken, water, and chicken stock in a stockpot over medium-high heat.
• Now, add in the celery, onion, garlic, lemon, and shallots.
• Bring to boil before reducing to low heat and simmering for about one and a half to two hours.
• Next, remove the heat and allow it to cool before transferring the chicken to a bowl, discarding the other solids, and returning the broth to the pot.
• Afterward, if possible, refrigerate for a few hours to remove the fat.
• Once done, bring it to simmer and add in the carrots, parsley, onion, and sea salt.
• After this, you are to add the celery ribs and cook for twenty minutes, covered, on medium heat.
• Remove the skin from the chicken and add to the soup before simmering for another half an hour and stirring in the scallions and juice, and seasoning.
• Lastly, transfer to a bowl and serve warm.