How to make chicken proso soup

Chicken proso soup

Chicken proso Soup isn’t just food, it’s a gastronomic masterpiece. It’s a testament to the art of mindful cooking, where flavors, textures, and nutrition converge in a blissful union. Whether you’re seeking solace on a chilly evening or a soul-warming dish that tantalizes your taste buds, our Chicken proso Soup is your invitation to embark on a memorable journey of culinary pleasure and well-being.

Chicken Proso Soup is rich in protein due to the inclusion of chicken mince. Protein is essential for the repair and growth of tissues, muscle maintenance, and overall body function.Proso Millet, a key ingredient in this soup, provides a good amount of dietary fiber. Fiber aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.

The soup contains various vitamins, including vitamin A from tomatoes, which is vital for eye health and immune function. It also provides vitamin C from vegetables, known for its immune-boosting properties.ngredients like broccoli contribute essential minerals such as potassium, which helps regulate blood pressure, and selenium, which has antioxidant properties.

The combination of protein and fiber in the soup can aid in weight management by promoting satiety and reducing the likelihood of overeating.

You can also try: https://fitpiq.com/bajra-vegetable-soup/,

Ingredients to make soup

1 cup Prossow (Proso Millet)
1 cup water
1 tablespoon olive oil
1 tablespoon minced garlic
2 tablespoons leeks, finely chopped
2-3 baby corns, sliced
1/4 cup button mushrooms, sliced
1/4 cup broccoli florets
150 grams chicken mince
Salt to taste
Crushed black peppercorn, to taste
1/4 tomato, diced
1/4 cup tomato puree
3-4 cups water (adjust for desired consistency)
2 tablespoons spring onions, chopped (for garnish)

Method to prepare porso chicken soup

Soak the Prossow: Begin by placing 1 cup of Prossow in 1 cup of water. Allow it to soak for 2-3 hours until the millet softens. Afterward, drain any excess water.

Prepare the Soup Base: Heat a large pan or pot over medium heat, and add 1 tablespoon of olive oil. Next, sauté 1 tablespoon of minced garlic for about 1 minute until it becomes fragrant. Following this, stir in the finely chopped leeks and cook for an additional 1-2 minutes until they start to soften.

Add Vegetables: Introduce the sliced baby corns, button mushrooms, and broccoli florets to the pan. Cook for 2-3 minutes, occasionally stirring, until the vegetables begin to soften.

Cook the Chicken: Incorporate 150 grams of chicken mince into the pan. Season it with salt and crushed black peppercorn to your taste. Cook the chicken for 2-3 minutes until it’s browned and no longer pink.

Tomato and Prossow: Add 1/4 diced tomato and 1/4 cup of tomato puree to the pan. Stir well to combine them with the chicken and vegetables. Now, add the soaked Prossow to the mixture.

Add Water and Simmer: Pour in 3-4 cups of water (adjust for your desired consistency). Allow the soup to come to a simmer. Cover the pan and let it cook for 8-10 minutes until the Prossow is tender and the flavors have melded together.

Garnish and Serve: Just before serving, garnish the Prossow Soup with 2 tablespoons of chopped spring onions.