Jan 7, 2009

Chicken soup - my mom's style

Chicken clear soup is simple to make and yet loaded with flavours. This chicken soup is what we usually make at home on weekends. Its quick and easy and also got the spice to kick your appetite. Its not too heavy so you can have even a little more than you would want to. Add more pepper and cumin to enjoy it spicy or just keep it low for a subtle flavour. Its all about ones taste

My mom used to make this for us almost every weekend. Sundays were always special and mummy always made sure to make non-veg. Special chicken gravy, rice, rasam, chicken fry, sometimes biryani and dessert too in case we have guests. My mom is a great cook and I can never deny that. Now internet and especially google have made it tad easy for all of us to check out recipes and try them out. If one doesnt click well then we try out another recipe. Also not to mention the blogs of recipes and the videos on youtube to assist us all further. But thinking about my moms days of cooking... I should say genius. I always wonder how in the world did she learn such good cooking and so many recipes. Hats off to you ma

Coming back to the recipe. All you need is just a handful of ingredients. Toss everything into the cooker and let it do the job for you... now that sounds really really easy and dont worry it is easy to make too as good as it sounds

Serves... 4 ppl
Serve option... Hot with chicken fry or drumsticks

This is what u'll need....

Chicken thighs/bones - with very little meat on it - 1 cup
Onion - 1 medium
Tomato - 1 medium
Garlic - 3 big cloves 
Pepper - 1 tbspn
Cumin seeds - 1/2 tbspn
Salt to taste

Here is the stir....
  • Wash and clean chicken pieces and put them in a pressure cooker. Use more of the bony stuff for extra rich flavors
  • Crush pepper and cumin coarsely and keep it aside
  • Roughly chop onions, tomatoes and garlic and add it to pressure cooker. Toss in the crushed pepper and cumin along with some salt
  • Pour 2 cups of water and mix everything well. Put it on high flame
  • Cook it for 6-7 whistles and then simmer for 3-4 minutes. The chicken should be cooked along with the onions and tomatoes. You will see a film of oil on the top which has all oozed out from the chicken
  • When it safe enough to handle the heat, take the chicken pieces out and use 2 forks to take meat off the bone. You can use or leave the bone in the soup
  • This soup can be had either as it is - which will be like clear soup. The other option is to blend it to a smooth and silky mix - this will be a little thicker than clear soup and will have more texture and body to it. We try both ways every other time. It tastes better either way - the only diff is their texture
  • Finally add the chicken pieces back to the soup if you prefer. I like it just clear with nothing else so I usually skip. I add it for my hubby as he loves it that way
  • Serve hot with some spicy chicken wings or drumsticks and enjoy with your family

  • Cook for more whistles on low flame to get the chicken coooked properly and the oil to ooze out
  • Adjust salt and pepper towards the end when drinking the soup
  • Try this as clear soup by straining it through a sieve or take out the chicken pieces and puree the mixture for a thicker soup

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