CHICKEN AND VEGETABLE MACARONI SOUP

Occasionally, when I do not feel like making an elaborate meal, I look out for recipes which can be served as a single dish and are comforting for the taste buds as well. In India, a lot of time is spent in the kitchen planning out and preparing a meal. Often the whole process becomes too arduous both mentally and physically. So, once in a while, just to take a break from elaborate cooking rituals, I try recipes which are less complicated and not so time-consuming. My today’s blog post is about one such wholesome one-pot dish.


Soup, comprising vegetables, meat and carbohydrate is a great option for a light yet filling meal especially for dinner, where nowadays the emphasis is on light food before bedtime! Today’s recipe, Chicken Macaroni Soup can be prepared with readily available ingredients and prepared within 30 minutes and yes, it’s indeed yummy.


Preparation time- 10 min,approx.

Cooking time- 30 min, approx.

Serves: 3-4 persons

Ingredients:

To boil the chicken-

  • Water- 3 cups
  • Chicken- 250 gm
  • Garlic- 5-6 cloves
  • Ginger- 1 tsp
  • Salt and pepper – to taste

To boil the macaroni-

  • Macaroni- 150 gm
  • Water- enough to boil the macaroni
  • Salt- to taste

To prepare the broth-

  • Tomato- 3 large
  • Water- as required to blanch the tomatoes
  • 1 cup of vegetables consisting of carrots, green capsicum, cabbage and sweet corn
  • Garlic-5-6 cloves, chopped
  • Green chillies- 2 nos or to taste
  • Salt and pepper powder- to taste
  • Oil- 2 tbsp
  • Chili flakes- ½ tsp
  • Oregano- ½ tsp
  • Soy sauce- 1 tbsp
  • Tomato sauce- 1 tbsp
  • Spring onion- 2 tbsp
  • Corn flour- 2 tsp mixed in ¼ cup of water.

Method:

Pour 3 cups of water in a pan. Add 5-6 cloves of crushed garlic and 1 tsp of ginger. Add ½ tsp salt and 1/ tsp of black pepper powder. Add chicken cubes. Cover and boil on medium heat for 15-20 min.

Once the chicken is boiled remove the pieces and keep the stock to use later.

Boil macaroni in the required amount of water till tender.

Blanch tomatoes. Once cool, put it in a mixer to make a smooth paste.

In a wok, put oil. Add chopped garlic and green chillies. Add 1 cup chopped vegetables (carrot, capsicum, cabbage and sweet corn). Sauté for few seconds on medium heat.

Add tomato paste. Mix well. Add chicken stock. Cover and simmer for 5-7 min till the vegetables are tender. Add boiled macaroni.

Add salt, pepper, chilli flakes, oregano and mix well.

Add tomato sauce and soy sauce.

Mix cornflour with water and add to the soup. Once the soup starts thickening, switch off the gas.

Add chopped spring onion and serve hot either as a single dish or with some dinner rolls.


Author’s Note:

Chicken can be boiled in pressure cooker too. In that case, after the first whistle, reduce the heat and boil for 5-7 minutes.

Sometimes with the blanched tomato puree, I prefer to add 2 tbsp of packaged puree bought from the store to get a nice colour.

You can skip green chillies if you prefer non-spicy food.

Omit macaroni if you are on a low carb or no-carb diet.

If you are a vegetarian, chicken can be substituted by small cubes of tofu or cottage cheese.

Just before serving, a tsp of butter adds an extra flavour and taste to this comfort food.


So, once in a while just to take a break from the extensive cooking procedure, you may bank on this wholesome soup. Sure you will enjoy this delicious recipe.


Disclaimer:

Though I found this particular recipe on net, had to modify it to suit the taste buds of my family.

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