Clear Chicken Soup has smaller, shredded pieces of chicken which is neither too heavy on the stomach nor it is too light. Serve it hot for your light weekday dinner. Here is how to make clear chicken soup.
There has never been a working day where I have not tried a new dish or read something new about world cuisines. I wake up every morning with the intention to share a different or out of the box recipe with my Whisk Affair community.
However, there are obviously days when I fall sick or not in my best form. That’s when a simple meal of soups such as Tomato Basil Soup recharge me and help me in walking extra miles.
The other day, when I was feeling slightly weak, I made a bowl of Clear Chicken Soup for myself and right from its first morsel, I started to rejuvenate. My kid told me that Clear Chicken Soup is like a magical potion which instantly made me feel better, ha!
It is neither too heavy on the stomach nor it is too light. It is both filling and wholesome.
So, make sure to relish this comforting and healing Clear Chicken Soup while you tug your blanket during sickness or without a rhyme or reason! Scribble down its easy recipe:
About the recipe
Not too elaborate, Clear Chicken Soup is a simple Indo Chinese soup that needs basic ingredients like chicken with bones on, onion, garlic, carrot for making it! It can be flavoured using bay leaf, thyme, freshly cracked black pepper and some salt.
Clear Chicken Soup has smaller, shredded pieces of chicken which you can easily devour. Also, as this soup is not too spicy, it is perfect to be served to family members whenever they feel sick. You can also add in some boiled noodles in the soup.
This is also a great soup for cold or even if you are looking for some weight loss recipes. You can substitute chicken with dumplings, shrimps, pork or any other seafood too.
How to store it?
If you have leftovers, do not throw the soup. It stays good for 3 to 4 days. Just store the Clear Chicken Soup in an airtight container in the refrigerator.
Can you freeze it?
To further extend the shelf life of the soup, you can freeze it too. Just store it properly in freezer safe containers or heavy duty freezer bags and it can stay good for 1-2 months. It stays good for further more months, but the taste will differ within the time span.
How to make it with Vegetables?
Making Vegetable Clear Soup is an easy process. Heat a heavy bottomed pan, add in garlic, ginger and saute for a minute. Now add in the chopped veggies and saute it for 1 to 2 minutes.
Now add in water, salt and black pepper powder and let it simmer till the vegetables are cooked. Make sure you don’t overcook the veggies, as we need the crunch of the vegetables to be intact. You can even use vegetable stock instead of water for more flavour.
You can use vegetables such as carrots, celery, green onions, mushrooms, capsicum, corn, cabbage etc.
How to serve this soup?
You can serve Clear Chicken Soup on its own for a light dinner or may be along with some hot steamed momos or dimsums.
You can even serve it as starter for your Indo Asian meals or even for your house parties.
How to make Mexican version?
If you want to make a Mexican version of the same, you can add in tomatoes once the chicken is almost cooked and simmer for 5 minutes more.
Also, season it with taco seasoning along with salt and pepper. Once the soup is done, top it up with cheddar cheese and tortilla chips.
How to make Thai Version?
To make the Thai version, add in chicken, water and salt in a pan and let it come to boil. Now, add in garlic, ginger, green onions, cilantro, lemongrass and lime zest. Let it simmer for about 3o minutes.
Once the chicken is cooked, take it out and shred it. Simmer the mixture for 15 minutes more. Now strain the soup and add shredded chicken and let it cook for 5 minutes more.
Now add in some fish sauce, fresh red chillies, lime juice and serve hot.
Clear Chicken Soup
- 300 g Chicken with bones
- 1/4 cup Onion (Chopped)
- 3-4 cloves Garlic (Smashed)
- 1/4 cup Carrot (Chopped)
- 2 Bay leaf
- 2-3 sprigs Thyme
- 4 cups Water
- Salt to taste
- 1/4 tsp Freshly Cracked black pepper
- Wash the chicken and add it in a pressure cooker along with onion, garlic, carrot, bay leaf, thyme and water.
- Add salt and freshly cracked black pepper and pressure cook until one whistle on high heat.
- Simmer the heat and cook for 10-12 minutes on low heat.
- Remove the pressure cooker from heat.
- Let the pressure release and then open the cooker.
- Strain the soup using a soup strainer.
- Take out the chicken pieces and shred them into small pieces discarding the bones.
- Add few shredded pieces in each serving bowl and pour the clear soup on top.
- Garnish with spring onion greens.
- Serve hot.