Chicken Macaroni Soup

Chicken Macaroni Soup 

 

Servings - 2 - 3

 

INGREDIENTS
Water - 1.5 litres

Garlic cloves - 7

Ginger - 1 tablespoon

Salt - 1 teaspoon

Black pepper - 1/4 teaspoon

Chicken - 640 grams

Water - 350 milliliters

Tomato - 345 grams

Oil - 30 milliliters

Garlic - 1 1/2 tablespoons

Green chili - 1 tablespoon

Macaroni - 150 grams

Carrots - 85 grams

Bell pepper - 80 grams

Cabbage - 75 grams

Salt - 1/4 teaspoon

White pepper powder - 1/4 teaspoon

Chilli flakes - 1/2 teaspoon

Oregano - 1/2 teaspoon

Soy sauce - 1 tablespoon

Chilli sauce - 1 1/2 tablespoons

Spring onions - 2 tablespoons

Sweet corns - 70 grams

Corn flour - 1 tablespoon

Water - 30 milliliters

 

PREPARATION

  1. Take a heavy skillet, add 1.5 litres water, 7 garlic cloves, 1 tablespoon ginger, 1 teaspoon salt, 1/4 teaspoon black pepper, 640 grams chicken and mix it well.
  2. Bring it to a boil.
  3. Cover it with lid and cook for about 20 - 25 minutes on medium heat.
  4. Open the lid and give it a nice stir.
  5. Remove it from heat.
  6. Separate the chicken pieces and chicken stock.
  7. Shred the chicken pieces properly and keep aside.
  8. Take a pan, add 350 milliliters water, 345 grams tomato and bring it to a boil.
  9. Boil for 5 - 7 minutes on medium heat.
  10. Remove it from heat.
  11. Drain and peel the tomato.
  12. Transfer this into a blender and blend well.
  13. Heat 30 milliliters oil in a heavy skillet, add 1 1/2 tablespoons garlic, 1 tablespoon green chili and stir well.
  14. Then, add the blended puree, prepared chicken stock and mix it well.
  15. Bring it to a boil.
  16. Add 150 grams macaroni, 85 grams carrots and mix it well.
  17. Again Bring it to a boil.
  18. Boil for 8 - 10 minutes on medium heat.
  19. Add 80 grams bell pepper, 75 grams cabbage and mix it well.
  20. Add 1/4 teaspoon salt, 1/4 teaspoon white pepper powder, 1/2 teaspoon chilli flakes, 1/2 teaspoon oregano, 1 tablespoon soy sauce, 1 1/2 tablespoons chilli sauce and mix it well.
  21. Bring it to a boil again.
  22. Then, add the shredded chicken, 2 tablespoons spring onions, 70 grams sweet corns and mix it well.
  23. In a bowl, add 1 tablespoon corn flour, 30 milliliters water and mix it well.
  24. Pour the mixture into the soup and mix it well.
  25. Cook for 8 - 10 minutes on medium heat.
  26. Remove it from heat.
  27. Garnish with spring onions.
  28. Serve hot.