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    Home » Indian Food Recipes » By Ingredient » Chicken » Chicken Soup

    Chicken Soup

    Published on November 16, 2014 | By Anushree Shetty

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    Servings: 4 bowls of soup
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    5 from 1 vote
    Jump to Recipe

    Chicken-soup

    Halloween trick or treating was particularly tricky this year – it was cold, windy and we had to brave hail to make sure the kids could get their fill for candies. Once home, my friend welcomed us with a warm bowl of soup – the best soup I had in a very long time.. It was such a perfect evening – company of friends, kids happy with all their loot and the icing on the cake was – a recipe for the most awesome soup ever!

    Note:  The coconut milk is totally optional. The first time I made this Chicken soup, I did not use it and the soup came out exceptionally well. The second time I tried a slight variation which was using coconut milk – it gave an interesting spin to this recipe; almost tasted like a Thai soup.

    Chicken Soup

    5 from 1 vote
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    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 bowls of soup
    Calories: 232kcal

    Ingredients
      

    • 1 cup tomato finely chopped
    • 1 cup onion finely chopped
    • 3 cloves of garlic chopped
    • 1 pound chicken cut into cubes
    • 1 cup chicken broth
    • 1 cup mixed vegetables I used cut red peppers, beans, and corn
    • ½ cup coconut milk optional
    • ¼ cup Tabasco sauce or to taste
    • salt to taste
    • water as desired to adjust the consistency
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    Instructions
     

    • Heat oil in a cooker at medium heat. Once heated, add onions and garlic and fry them. When the onions turn translucent, add cut tomatoes and fry them till they are mushy.
    • Add the remaining ingredients and mix well. Add water if needed to adjust it to the desired consistency. Cover the cooker and put the vent on. Let the vent go off once and wait for the cooker to cool down before opening the lid.
    • An alternate method using the slow cooker - After Step 1.
    • Transfer the fried tomato - onion paste to the slow cooker. Add the remaining ingredients and mix well. Add water if needed to adjust it to the desired consistency. Cover the cooker and cook on high heat for 3 hours.

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    Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

    Nutrition

    Calories: 232kcalCarbohydrates: 13gProtein: 13gFat: 15gSaturated Fat: 8gCholesterol: 41mgSodium: 678mgPotassium: 486mgFiber: 3gSugar: 3gVitamin A: 2721IUVitamin C: 30mgCalcium: 43mgIron: 2mg

    Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

    Did you make this recipe?Take a photo and tag @simmertoslimmer on Instagram for a shoutout!
    Author : Anushree Shetty
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    About Anushree Shetty

    Hi! I am Anu - I combine my passion for food and photography to create easy, delicious, and visually appealing Indian-inspired recipes to inspire busy moms to cook more often at home.

    Previous Post: « Half Fried Eggs
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    Indian Food Blogger, Anushree Shetty

    Hi there, I am Anu!

    I love simplifying Indian food recipes without using highly processed ingredients. My goal is to inspire you to cook at home by sharing easy recipes that you can quickly make in your Instant Pot (or stovetop)...Read more

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