Chicken Makhana Soup

Ingredients

Main Ingredients

• Boiled chicken (shredded or chopped)
• 1 handful makhana (fox nuts)
• 1 egg
• 1 carrot (chopped)
• French beans (chopped)
• 1 small piece ginger (finely chopped)
• 3-4 garlic cloves (finely chopped)
• 1-2 green chilies (chopped)
• Fresh coriander (chopped)
• 2-3 cups chicken stock
• 1-2 tablespoons corn starch slurry
• 1 tablespoon cooking oil
• A splash of soy sauce

Seasoning

• Black pepper to taste
• Salt to taste

Instructions

Step 1: Prepare the Stock

• Boil Ingredients: Simmer vegetables and chicken in water until the flavors are fully extracted.
• Strain Stock: Strain the liquid to create a clear and flavorful chicken stock.

Step 2: Sauté Aromatics

• Heat Oil: Warm cooking oil in a pan over medium flame.
• Cook Aromatics: Add chopped ginger, garlic, and green chilies. Sauté until fragrant.

Step 3: Build the Soup Base

• Add Stock: Pour the prepared chicken stock into the pan.
• Season: Add salt, black pepper, and a splash of soy sauce.
• Bring to Boil: Allow the soup base to simmer gently.

Step 4: Add Vegetables & Chicken

• Add Vegetables: Stir in chopped carrots and French beans.
• Add Chicken: Mix in the pre-boiled chicken pieces.
• Cook: Let everything boil together until the vegetables become tender.

Step 5: Thicken the Soup

• Add Slurry: Gradually pour in the corn starch slurry while stirring continuously.
• Adjust Consistency: Simmer until the soup reaches your preferred thickness.

Step 6: Add Egg & Makhana

• Whisk Egg: Beat the egg well in a bowl.
• Create Egg Ribbons: Slowly pour the egg into the simmering soup while stirring gently.
• Add Makhana: Stir in the makhana and cook briefly.

Step 7: Garnish & Serve

• Finish: Turn off the flame, garnish with fresh coriander, and serve the soup hot.