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Posted by on May 3, 2007 in Chicken Soups, Non - Vegetarian Soups | 0 comments

Chicken Soup


  1. 750 gm. chicken breasts (skinned & cut into pieces)
  2. 1 tbsp oil
  3. 1 cup onion (finely diced)
  4. 1/2 cup spring onion greens (finely diced)
  5. 1″ cinnamon sticks
  6. 12 whole black pepper corns
  7. 3 tsp garlic (minced)
  8. 3 tsp ginger (minced)
  9. Salt to taste
  10. 1/4 tsp turmeric
  11. 2 cups chopped tomatoes
  12. 6 cups water
  13. 2 potatoes (peeled & cut into pieces)
  14. 1/2 cup corriander leaves (chopped)
  15. 2 tbsp lemon juiceĀ 


  1. In a saucepan, heat oil and sante, spring onion greens, cinnamon and peppercorns until onions and sprig onions greave are soft. Do not let onions brown.
  2. Add chicken, garlic, ginger, salt, turmeric and tomatoes. Mix well, cover and cook for 15 minutes. Stir occasionally.
  3. Add 6 cups of water, potatoes and corriander leaves. Mix well, cover and cook for 15 minutes or until the potatoes are done.
  4. Add lemon juice, mix and serve.
  5. Discard whole spices before seaving.

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