Chicken Vegetable Soup Recipe

Element

Meat without bone - 1 cup (shortening of thorns)
Onion Kochi - 1 table spoon
Ginger Kochi - 1/2 teaspoon
Garlic leftover 1/2 teaspoon
Badakhapi Kochi - 1/2 cup
Cauliflower Kochi - 1/2 cups
Carrots cooked 1/2 cup
Chicken stock - 1/2 liters
Soy sauce - 1 table spoon
Salt is about
5/6 of the rawmeal
Oil - 1 table spoon
White pepper powder 1/4 spoon
Lemon juice - 1 table spoon
Sugar 1/2 teaspoon
Cornflower - 2 tablespoons
Dhanepata Kochi - 1 table spoon
Tomato Kochi - 2 tablespoons
Sprinkle 1
Chicken Vegetable Soup

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Process

First, keep chicken pieces in the soy sauce for 30 minutes. Heat the oil in the pan, add the onion, garam masala, and keep stirring it with chicken pieces. Now add carrots, cauliflower, curd, and tomato for 3/4 minutes. Boil all the vegetables with a half cup of water and salt. Once the vegetables are boiled, pour the hot stock beforehand.

When the sapoor mirrors are stirring, add chili pepper powder and sugar to taste. Pour the cornflower in cold water and cook for one more minute. Pour the beaten egg slowly and keep stirring constantly. Otherwise the egg will be accumulated. When the dough becomes soft, serve the hot sauce with lemon juice and coriander leaves.