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9 Easy To Prepare Chicken Soups and Their Benefits

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Chicken soup is that type of soup which is relished by all ages. You can have this soup when you are willing to have something light and tasty. You can also have this when you something healthy but something that is easier and quick to prepare. This is also good when you have cold and flues.

9 Easy To Prepare Chicken Soups and Their Benefits copy

Let us see how you can prepare top 9 types of chicken soups and the benefit of having chicken soup.

Chicken Soups and Their Benefits:

1. Chicken Corn Soup:

chicken-soups

Ingredients:

  • 500 gms chicken breast cut into strips
  • 2 tbsp butter or 2 tbsp refined oil
  • 2 cups baby corn chopped into small pieces or cut lengthwise
  • 1 tbsp garlic chopped
  • 2 tbsp chopped onions
  • 1 tbsp green chillies chopped
  • 4 cups chicken stock
  • 2 tbsp corn flour
  • Salt and pepper to taste
  • 1 tbsp cream for each serving bowl
  • Bread crust to go as a side item

Method:

Heat the butter in a sauce pan. Let it melt. Put in the garlic, onions, green chillies and any other seasoning as you would like. Now put in the chicken pieces and the corns. Sauté this for a few minutes but do not let any of it get browned or burnt. Put in the chicken stock and check the seasoning once again. Now boil this till the corns are soft about 10 minutes or 15 minutes. You can do this covered and it should take lesser time. When the stock reduces to half, pour in the corn flour mixed with either plain water or butter milk. Boil for some more time till the stock gets thick. Turn off the flame and keep covered. While serving, you can garnish with more butter and cream.

2. Chicken Carrot Soup:

Carrot Soup

Ingredients:

  • 500 gms chicken breast cut into strips
  • 2 tbsp butter or 2 tbsp refined oil
  • 2 cups grated carrots
  • 1 tbsp garlic chopped
  • 2 tbsp chopped onions
  • 1 tbsp green chillies chopped
  • 4 cups chicken stock
  • 2 tbsp corn flour
  • Salt and pepper to taste
  • 1 tbsp cream for each serving bowl
  • Bread crust to go as a side item

Method:

Heat the butter in a sauce pan. Let it melt. Put in the garlic, onions, green chillies and any other seasoning as you would like. Now put in the chicken pieces and the carrots. Sauté this for a few minutes but do not let any of it get browned or burnt. Put in the chicken stock and check the seasoning once again. Now boil this till the carrots and the chicken are soft about 10 minutes or 15 minutes. When the stock reduces to half, pour in the corn flour mixed with either plain water or butter milk. Boil for some more time till the stock gets thick. Turn off the flame and keep covered. While serving, you can garnish with cream. You can add chopped coriander or pasta to this as well.

3. Chicken Onion Soup:

Chicken onion soup

Ingredients:

  • 500 gms chicken breast cut into strips
  • 2 tbsp butter or 2 tbsp refined oil
  • 2 medium sized onions sliced into thick pieces
  • 1 tbsp garlic chopped
  • 2 tbsp chopped onions
  • 1 tbsp green chillies chopped
  • 4 cups chicken stock
  • 2 tbsp corn flour
  • 2 tbsp vinegar
  • Salt and pepper to taste
  • 1 tbsp cream for each serving bowl
  • Parmesan cheese
  • Bread crust to go as a side item

Method:

Heat the butter in a sauce pan. Let it melt. Put in the garlic, onions, green chillies and any other seasoning as you would like. Now put in the onions. Sauté this for a few minutes but do not let any of it get browned or burnt. When the onions are transparent, put in the vinegar. Cook for some more time and when the vinegar soaks up into the onions, put in the corn flour into this. Coat onions well and then put in the stock and chicken. Now boil this till the onions are soft about 10 minutes or 15 minutes. Turn off the flame and keep covered. While serving, you can garnish with cheese and cream.

4) Chicken Beans Soup:

Chicken beans soup

Ingredients:

  • 500 gms chicken breast
  • 2 tbsp butter or 2 tbsp refined oil
  • 2 cups chopped green beans
  • ½ cup grated or diced carrot (optional)
  • 1 tbsp garlic chopped
  • 2 tbsp chopped onions
  • 1 tbsp green chillies chopped
  • 4 cups chicken stock
  • 2 tbsp corn flour
  • Salt and pepper to taste
  • 1 tbsp cream for each serving bowl
  • Bread crust to go as a side item

Method:

Heat the butter in a sauce pan. Let it melt. Put in the garlic, onions, green chillies and any other seasoning as you would like. Now put in the chicken pieces and the beans. Put in the chicken stock and check the seasoning once again. Now boil this till the beans are soft about 10 minutes or 15 minutes. You can do this covered and it should take lesser time. When the stock reduces to half, pour in the corn flour mixed with either plain water or butter milk. Boil for some more time till the stock gets thick. Turn off the flame and keep covered. While serving, you can garnish with more butter and cream.

5. Chicken Broccoli Soup:

Chicken broccoli soup

Ingredients:

  • 500 gms chicken breast
  • 2 tbsp butter or 2 tbsp refined oil
  • 2 cups broccoli diced into small pieces
  • 1 tbsp garlic chopped
  • 2 tbsp chopped onions
  • 1 tbsp green chillies chopped
  • 4 cups chicken stock
  • 2 tbsp corn flour
  • Salt and pepper to taste
  • 1 tbsp cream for each serving bowl
  • Garlic bread or toast for side dish

Method:

Heat the butter in a sauce pan. Let it melt. Put in the garlic, onions, green chillies, salt and pepper. Now put in the chicken pieces and the broccoli. Sauté this for a few minutes but do not let any of it get browned or burnt. Put in the chicken stock and check the seasoning once again. Now boil this till the broccoli is soft about 10 minutes or 15 minutes. You can do this covered and it should take lesser time. When the stock reduces to half, pour in the corn flour mixed with either plain water or butter milk. Boil for some more time till the stock gets thick. Turn off the flame and keep covered. While serving, you can garnish with cream and serve with garlic bread. This can be a good soup for dinner.

6. Chicken Mushroom Soup:

Chicken mushroom soup

Ingredients:

  • 500 gms chicken breast
  • 2 tbsp butter or 2 tbsp refined oil
  • 2 cups sliced button mushrooms
  • 2 tbsp vinegar
  • 2 tbsp soy sauce
  • ½ cup coriander leaves
  • 1 tbsp garlic chopped
  • 2 tbsp chopped onions
  • 1 tbsp green chillies chopped
  • 4 cups chicken stock
  • 2 tbsp corn flour
  • Salt and pepper to taste
  • 1 tbsp cream for each serving bowl
  • Garlic bread or cheese bread for side dish

Method:

Heat the butter in a sauce pan. Let it melt. Put in the garlic, onions, green chillies and any other seasoning as you would like. Now put in the chicken pieces and the mushrooms. Sauté this for a few minutes but do not let any of it get browned or burnt. Put the sauces and vinegar. Mix this. Put in the chicken stock and check the seasoning once again. Now boil this till the mushrooms are soft about 10 minutes or 15 minutes. You can do this covered and it should take lesser time. When the stock reduces to half, pour in the corn flour mixed with either plain water or butter milk. Boil for some more time till the stock gets thick. Turn off the flame and keep covered. While serving, you can garnish with cream and coriander leaves.

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7. Chicken Mint Soup:

Chicken mint soup

Ingredients:

  • 500 gms chicken breast
  • 2 tbsp butter or 2 tbsp refined oil
  • 2 cups chopped mint leaves
  • 1 cup diced tomatoes
  • 1 tbsp garlic chopped
  • 2 tbsp chopped onions
  • 1 tbsp green chillies chopped
  • 4 cups chicken stock
  • 2 tbsp corn flour
  • Salt and pepper to taste
  • 1 tbsp cream for each serving bowl
  • Bread crust to go as a side item

Method:

Heat the butter in a sauce pan. Let it melt. Put in the garlic, onions, green chillies and any other seasoning as you would like. Now put in the chicken pieces and the tomatoes. Sauté this for a few minutes but do not let any of it get browned or burnt. Put in the chicken stock and check the seasoning once again. Put in the mint leaves and boil this till the chicken is soft about 15 minutes. You can do this covered and it should take lesser time. When the stock reduces to half, pour in the corn flour mixed with either plain water or butter milk. Boil for some more time till the stock gets thick. Turn off the flame and keep covered. While serving, you can garnish with more butter and cream.

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8. Chicken Tomato Soup:

Chicken tomato soup

Ingredients:

  • 500 gms chicken breast
  • 2 tbsp butter or 2 tbsp refined oil
  • 2 cups tomatoes diced
  • 2 tbps tomato sauce
  • 1 tbsp garlic chopped
  • 2 tbsp chopped onions
  • 1 tbsp green chillies chopped
  • 4 cups chicken stock
  • 2 tbsp corn flour
  • Salt and pepper to taste
  • 1 tbsp cream for each serving bowl
  • Garlic bread or cheese bread for side item

Method:

Heat the butter in a sauce pan. Let it melt. Put in the garlic, onions, green chillies and any other seasoning as you would like. Now put in the tomatoes. Sauté this for a few minutes but do not let any of it get browned or burnt. Put in the chicken stock and check the seasoning once again. Now boil this till the tomatoes and the whole stock is thickened about 10 minutes or 15 minutes. You can do this covered and it should take lesser time. When the stock reduces to half, take off the flame and strain. Put it back with some more water if more soup is required and the chicken pieces. Put in the tomato sauce and check seasoning. Boil for another 5 minutes. Pour in the corn flour mixed with either plain water or butter milk. Boil for some more time till the stock gets thick. Turn off the flame and keep covered. While serving, you can garnish with more butter and cream

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9. Chicken Cabbage Soup:

cabbage soup

Ingredients:

  • 500 gms chicken breast
  • 2 tbsp butter or 2 tbsp refined oil
  • 2 cups shredded cabbage
  • 1 tbsp garlic chopped
  • 2 tbsp chopped onions
  • 1 tbsp green chillies chopped
  • 4 cups chicken stock
  • 2 tbsp corn flour
  • Salt and pepper to taste
  • 1 tbsp cream for each serving bowl
  • Bread crust to go as a side item

Method:

Heat the butter in a sauce pan. Let it melt. Put in the garlic, onions, green chillies and any other seasoning as you would like. Now put in the chicken pieces and the cabbage. Sauté this for a few minutes but do not let any of it get browned or burnt. Put in the chicken stock and check the seasoning once again. Now boil this till the cabbage is soft about 10 minutes or 15 minutes. It should take lesser time if cooked covered. When the stock reduces to half, pour in the corn flour mixed with either plain water or butter milk. Boil for some more time till the stock gets thick. Turn off the flame and keep covered. While serving, you can garnish with more butter and cream.

♦ Benefits of Chicken Soup:

  • Chicken is a good source of high quality lean protein and it is very important for the normal growth rate of the body and cell re generation.
  • Chicken soups can help obese people to lose weight. Chicken soups can be good for those on diet.
  • Chicken has high fiber content which can keep your digestive system in good order.
  • Chicken contains vitamin B that is cancer preventive.
  • It also contains vitamin B6 and niacin which helps in proper metabolism of the body.