Clear Chicken Soup Ingredients

10 grams chicken, combination of bones and meat

1/4medium carrot, cubed
1 stalk celery, chopped
1/2 white onion, quartered
1 clove garlic
Pinch of salt
Pinch of black peppercorns
1 cup water
1/4 cup whole corn kernels
1/8 cup canned chickpeas
fresh parsley leaves, to serve
parmesan cheese, grated, to serve

How to Make Clear Chicken Soup

Combine chicken soup pack (bones and meat), carrot, celery, onion, garlic, salt,
black peppercorns, and water in a pot over medium-low heat.

Bring to a boil then lower heat and simmer for 15-20 minutes skimming off
impurities that rise to the top. Let chicken cool then shred meat using a fork. Chop
boiled carrots into smaller pieces. Add chicken, carrots, whole corn kernels, and
canned chickpeas to the soup base. Simmer until heated through, about 3 minutes.
Season to taste with salt and pepper.

Ladle into bowls and top with parsley leaves and grated cheese.
 Chicken Corn Soup
 
Ingredients
 10 grams chicken, bone in
 1 cup water
 1/2 small onion, peeled and quartered
 2 cloves garlic, peeled and pounded
 1smallest size ginger, peeled and pounded
 A pinch of salt
 Pinch of peppercorns
 ¼ cup whole corn kernels
 1 tablespoon soy sauce
 1 teaspoon cornstarch
 1 egg
 green onions, chopped

Instructions
1. In small, heavy-bottomed pot, arrange chicken in a single layer.
Add water, quartered onions, smashed garlic cloves, thyme, bay leaf,
salt, and peppercorns.
2. Bring to a boil, skimming scum that floats on top. Lower heat,
cover, and cook in barely a simmer for about 10 minutes or until
chicken is tender.
3. With a slotted spoon, remove chicken from pot and allow to cool to
touch. Coarsely shred chicken and keep warm. Discard bones. Using a
fine mesh sieve, strain liquid. Discard aromatics and reserve 1 cup of
the broth.
4. Add corn and soy sauce to pot. Cook for about 8 to 10 minutes or
until tender. Increase heat to a boil.
5. In a small bowl, combine 1 teaspoon of the cornstarch with about 2
tablespoons of water. Stir until dissolved and smooth. Add to pot,
whisking vigorously to prevent lumps. Continue to whisk until mixture
begins to thicken. Lower heat to a gentle simmer.
6. In a bowl, combine eggs and the remaining 1 teaspoon cornstarch.
Whisk together until smooth. Slowly drizzle egg mixture into soup and
let stand for 15 seconds and then stir gently stir to break up.
7. Add chicken. Season the soup with salt and pepper to taste. Ladle
soup into servings bowls and sprinkle with green onions. Serve hot.
 Comforting Chicken Soup

1quarts water

 8 teaspoons chicken bouillon granules

 6-1/2 cups uncooked wide egg noodles
 2 cans (10-3/4 ounces each) condensed cream of chicken soup,
undiluted
 3 cups cubed cooked chicken
 1 cup sour cream
 Minced fresh parsley

Directions
 In a large saucepan, bring water and bouillon to a boil. Add noodles;
cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup
and chicken; heat through.

 Remove from the heat; stir in the sour cream. Sprinkle with minced
parsley
Cream of Cauliflower Soup

 1/3 cup thinly sliced green onions (tops only)

 2 tablespoons butter
 1 teaspoon all-purpose flour
 Salt to taste
 2 cups chicken broth
 1 cup frozen cauliflower, thawed and chopped
 ½ cup fresh milk
 ½ cup grated cheddar cheese
 1 tablespoon minced chives

Directions
 In a saucepan, saute onions in butter until tender. Stir in flour and salt
until blended. Gradually add broth. Bring to a boil; cook and stir for 2
minutes or until thickened. Reduce heat.

 Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook
and stir until cheese is melted. Garnish with chives.
 Egg Drop Soup

 1 cup chicken broth

 1 teaspoon cornstarch
 2 tablespoons cold water
 1 large egg, lightly beaten
 1 green onion, slice

Directions
 In a large saucepan, bring broth to a boil over medium heat. Combine
cornstarch and water until smooth; gradually stir into broth. Bring to a
boil; cook and stir for 2 minutes or until thickened.

 Reduce heat. Drizzle beaten egg into hot broth, stirring constantly.
Remove from the heat; stir in onion.
Brocolli Cheese Soup

Ingredient Checklist

2 tablespoon butter
1 small onion, chopped
1 cup frozen chopped broccoli
1 cup chicken broth
1/4 cup cubed cheese
1/2cup fresh milk
1/8 teaspoon garlic powder
2 teaspoon cornstarch
1 cup water

Directions
Step 1
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir
in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15
minutes.
Step 2
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
Step 3
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring
frequently, until thick.
 Quick Potato Soup

INGREDIENTS
  

 1 cup thinly-sliced raw potatoes

 1 tablespoon margarine

 1/4 cup finely-chopped onion

 3/4 teaspoon salt

 1 1/4 cups boiling water

 1 cup milk may be partly evaporated milk

INSTRUCTIONS
 
How to cook Quick Potato Soup:

1. Add potatoes and onions to the boiling water.

2. Cover, and cook for about 14 to 20 minutes, or until potatoes are tender.

3. Mash the potatoes slightly with a fork to thicken the soup a little, if desired.

4. Add milk, margarine and seasoning. Heat to serving temperature.

5. Top each serving with a dab of sour cream and sprinkle with finely cut parsley
Light Chicken Soup

Ingredients:
1 piece chicken drumstick
1 small carrot
1 small potato
1/2 small onion
1 tablespoon fresh dill
1/2 cup macaroni pasta
2 cups of water
Procedure:
1. Fill a big pot with a gallon of water and place chicken drumstick. You can remove the
skin off if you don’t want the fat. Place on a stove and bring to a boil.
2. Meanwhile, peel and chop the onion and set aside.

3. Peel potato and carrot, and dice into small cubes. Place in a bowl and soak in ¾ cup
water and set aside until ready to use. Soaking the potatoes in water prevents it from
turning black.

4. When pot is boiling, throw in the chopped onion and dill. Stir afterwards. Lower heat
to medium low and simmer for 10 minutes uncovered until chicken drumsticks are fully
cooked.

5. Remove drumsticks from pot using a tong. Lay flat on a plate or cutting board and
remove most of the meat from the bone and shred into small pieces.
6. Return shredded chicken meat into the pot. Add the potatoes, carrots, pasta and cook
for additional 15 minutes until the veggies and pasta are thoroughly cooked.

7. Ladle into individual bowls and serve with a couple slices of bread.

Clear Vegetable Soup Recipe

o For Vegetable Stock
1 medium Onion 1
1 smallest Carrot
2 inches Celery
4-5 pcs Mushrooms
o Salt to taste
o For soup
¼ cup shredded Cabbage
o Mushrooms 4-5
o Corn kernels 1/4 cup
o Broccoli 4-5 florets
o Salt to taste
o Black pepper powder to taste
Method
Step 1

For vegetable stock, heat oil in a deep non stick pan. Dice onion and add to the pan. Slice carrot and add
and saute on high heat.

Step 2

Chop celery and leek, quarter 4-5 mushrooms and add and stir. Add salt and mix. Add plenty of water and
boil for ½ hour. Strain and use when required.

Step 3

Boil 3 cups vegetable stock in another deep non stick pan. Chop cabbage. Add 4-5 quartered mushrooms
and corn to the stock.

Step 4

Add cabbage and cook for 2-3 minutes. Add broccoli, salt, pepper powder and let it boil for 2-3 minutes.
Pour into soup bowls and serve hot.

Clear Corn Soup

Ingredients
 

1/2 cup Carrot
handful Spring onion
1/2 cup Corn
2 finely chopped Garlic
2-3 teaspoon Corn flour mixed in 1/4 cup water
to taste Salt and pepper
1 ½ cup Water
Steps

1. In a cooker add corn, carrot, salt, garlic and water and leave for 2-3 whistles and switch it off.

2. Then open and on the stove, add corn water and keep stirring for few minutes and add spring
onion and pepper and switch off.

3. Serve hot..