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Spiced Chicken Soup

Diabetic.Foodie's picture
  Chicken bones 1 Kilogram
  Garlic 6 Clove (30 gm)
  Cinnamon stick 1 Inch
  Cloves 2
  Green cardamoms 2
  Black peppercorns 1⁄2 Teaspoon
  Water 9 Cup (144 tbs)
  Minced chicken 100 Gram
  Button mushrooms 100 Gram, sliced
  Green bell peppers 2 Medium, diced
  Spring onions 2 , finely chopped
  Chopped parsley 1 Tablespoon
  Egg whites 2 , whisked
  Non synthetic vinegar 1 1⁄2 Tablespoon
  Salt 1 Teaspoon
  Chopped coriander leaves 1 Tablespoon

Place plenty of water in a large pan over high heat and bring to boil.
Add chicken bones and cook for 5 minutes.
Drain and discard water.
Put chicken bones, garlic, whole spices and water in a pressure cooker and cook under pressure for 15 minutes.
Strain stock and cool.
Refrigerate or freeze stock till fat rises to the surface.
Skim off congealed fat carefully with a metal spoon.
Place remaining ingredients except salt and garnish in a large pan.
Pour in stock and bring to boil.
Lower heat and simmer for 5-10 minutes till soup becomes transparent.
Strain soup slowly through a damp muslin cloth into a fresh pan.
Mix in salt.
Heat soup before serving, ladle into soup bowls, garnish with coriander leaves and serve immediately.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 376 Calories from Fat 181

% Daily Value*

Total Fat 20 g30.9%

Saturated Fat 6.5 g32.3%

Trans Fat 0.2 g

Cholesterol 117.7 mg39.2%

Sodium 1654.6 mg68.9%

Total Carbohydrates 7 g2.2%

Dietary Fiber 1.8 g7%

Sugars 2.3 g

Protein 43 g85.5%

Vitamin A 13.5% Vitamin C 78.6%

Calcium 4.1% Iron 14%

*Based on a 2000 Calorie diet

Spiced Chicken Soup Recipe