How to make Chicken Vegetable soup

🍲 Healthy Indian Chicken Vegetable Soup

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📝 Ingredients:

For Chicken:

• 200–250g boneless chicken (preferably breast or thigh)
• ½ tsp turmeric
• Salt to taste
• Water to boil

Vegetables (adjust as per preference):

• 1 small carrot – chopped
• ½ cup cabbage – shredded
• ½ cup green beans – chopped
• ½ small capsicum – chopped (optional)
• ¼ cup green peas (fresh/frozen)
• 1 tomato – finely chopped
• 1 small onion – chopped
• 1–2 garlic cloves – minced
• ½ inch ginger – grated

Spices:

• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• ½ tsp black pepper (adjust to taste)
• Salt to taste
• ½ tsp garam masala (optional)
• ½ tsp coriander powder (optional)

Other:

• 1 tsp olive oil or ghee
• 3–4 cups water or homemade chicken stock
• Chopped fresh coriander
• Lemon juice (for serving)

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👨‍🍳 Instructions:

🔹 1. Boil the Chicken:

• In a pot, add chicken, a pinch of turmeric, salt, and 2 cups water.
• Boil for 10–12 minutes or until cooked.
• Remove chicken, shred it, and reserve the stock.

🔹 2. Sauté the Base:

• In another pot, heat oil or ghee.
• Add cumin seeds. Let them splutter.
• Add ginger, garlic, and onion. Sauté until soft and golden.
• Add tomato and cook until mushy.

🔹 3. Add Veggies & Spices:

• Add chopped veggies and sauté for 2–3 minutes.
• Add turmeric, pepper, coriander powder, and a little salt. Mix well.

🔹 4. Add Stock & Simmer:

• Add the reserved chicken stock and 1–2 more cups water if needed.
• Bring to a boil. Cover and simmer for 10–15 minutes until veggies are tender.

🔹 5. Add Chicken & Finish:

• Add shredded chicken and garam masala (if using).
• Simmer for another 3–5 minutes.
• Adjust seasoning, then turn off the heat.

🔹 6. Garnish & Serve:

• Add chopped coriander and a squeeze of lemon juice before serving.

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✅ Tips for Health Boost:

• For weight loss: Use lean breast meat and skip ghee; stick to olive oil.
• For immunity: Add a pinch of black pepper + a little turmeric.
• Add protein & fiber: Toss in a few soaked lentils or moong dal while boiling chicken.
• Meal prep? Make a big batch and refrigerate for 2–3 days.