Chicken Macaroni Soup

I have made this soup few days ago, keeping in mind that how to feed my kid some seasonal fresh vegetables. Normally kids don’t want to eat vegetables straight away in any cooked form, who do, their parents are blessed I must say. So here in this soup I used pureed vegetables, this way not only I incorporated some healthy veggies in my soup, but also this pureed vegetables worked as a base of the soup, so there is no need to use all-purpose flour or corn flour to make this soup little thicker.

This soup is healthy, delicious and easy to cook, so what are you waiting for? Make this for your family NOW! 🙂

Chicken Macaroni Soup
Chicken Macaroni Soup

Chicken Macaroni Soup

Serves: 4

Ingredients

  • Chicken breast piece- 1
  • Macaroni- 1 cup
  • Ganth Gobi/Kohlrabi- 1 (I used half of this)
  • Carrot- 1
  • Tomato- 1 (roughly chopped)
  • French beans- 7-8
  • Green onion- 1
  • Ginger-garlic paste- 1 tbsp
  • Ginger powder- 1/2 tsp
  • Black pepper powder- 1/4 tsp
  • Black peppercorn- 1/2 tsp (roughly crushed)
  • Salt
  • Vegetable oil/olive oil

Method

Heat 1 tsp oil in a cooker, add ginger-garlic paste, now add chicken breast, salt, black pepper powder along with 4 1/4 cups of water. Remove from heat after 3-4 whistles. Open the lid after the pressure has reduced. Take out the boiled breast piece and keep the stock aside. When the breast piece is slightly cooled, tear this into small pieces using your fingers.

Peel the kohlrabi and carrot, chop all the veggies roughly. Wash well and keep aside. Only chop the white part of green onion, keep the green part for later use. Pressure cook all the chopped veggies with water. Remove from heat after 2 whistles. Open the lid after the pressure has reduced. Drain through a colander, keep the boiled veggies aside.

Kohlrabi, carrot, french beans and green onion
Kohlrabi, carrot, french beans and green onion

Boil macaroni separately with few drops of olive oil and little salt. Check when done. Strain and wash under running cold water. Keep aside.

Boiled veggies, Boiled chicken with stock  and boiled macaroni
Boiled veggies, Boiled chicken with stock and boiled macaroni

In a mixer/grinder add all the boiled veggies along with the chopped tomato. Grind until a smooth paste forms, keep aside.

boiled veggies before grinding and making  the pureed veggies
Boiled veggies before grinding and making the pureed veggies

Heat 1 tsp oil in a nonstick deep bottomed pan, temper with crushed black peppercorn. Add the boiled macaroni, sauté for few seconds. Add the veggie paste, shredded chicken pieces and ginger powder, mix well. Now add the chicken stock, mix and give this a quick boil on high flame, check salt, add the chopped green onion (the green part only). Remove from heat.

Sauteing macaroni with pureed veggies
Sauteing macaroni with pureed veggies
Chicken stock added finally
Chicken stock added finally

Serve immediately. You can add some chili flakes, italian seasoning into this, you can also serve this soup with a dollop of butter if you want.

Note:

  • You can convert this recipe into a simple chicken+ veggie soup by omitting the macaroni if you want.
  • You can use any veggie of your choice, but don’t crowd the soup with many vegetables, just keep it simple between 3-4 veggies.
  • You can add more or less chicken stock as per your desire for thinner or thicker soup.
[recipename]Chicken Macaroni Soup[/recipename]

[yield]Serves: 4[/yield]

[ingredient]Ingredients

  • Chicken breast piece- 1
  • Macaroni- 1 cup
  • Ganth Gobi/Kohlrabi- 1 (I used half of this)
  • Carrot- 1
  • Tomato- 1 (roughly chopped)
  • French beans- 7-8
  • Green onion- 1
  • Ginger-garlic paste- 1 tbsp
  • Ginger powder- 1/2 tsp
  • Black pepper powder- 1/4 tsp
  • Black peppercorn- 1/2 tsp (roughly crushed)
  • Salt
  • Vegetable oil/olive oil[/ingredient]

[instructions]Method

  1. Heat 1 tsp oil in a cooker, add ginger-garlic paste, now add chicken breast, salt, black pepper powder along with 4 1/4 cups of water. Remove from heat after 3-4 whistles. Open the lid after the pressure has reduced. Take out the boiled breast piece and keep the stock aside. When the breast piece is slightly cooled, tear this into small pieces using your fingers.
  2. Peel the kohlrabi and carrot, chop all the veggies roughly. Wash well and keep aside. Only chop the white part of green onion, keep the green part for later use. Pressure cook all the chopped veggies with water. Remove from heat after 2 whistles. Open the lid after the pressure has reduced. Drain through a colander, keep the boiled veggies aside.
  3. Boil macaroni separately with few drops of olive oil and little salt. Check when done. Strain and wash under running cold water. Keep aside.
  4. In a mixer/grinder add all the boiled veggies along with the chopped tomato. Grind until a smooth paste forms, keep aside.
  5. Heat 1 tsp oil in a nonstick deep bottomed pan, temper with crushed black peppercorn. Add the boiled macaroni, sauté for few seconds. Add the veggie paste, shredded chicken pieces and ginger powder, mix well. Now add the chicken stock, mix and give this a quick boil on high flame, check salt, add the chopped green onion (the green part only). Remove from heat.
  6. Serve immediately. You can add some chili flakes, italian seasoning into this, you can also serve this soup with a dollop of butter if you want. [/instructions]

[summary]Note:

  • You can convert this recipe into a simple chicken+ veggie soup by omitting the macaroni if you want.
  • You can use any veggie of your choice, but don’t crowd the soup with many vegetables, just keep it simple between 3-4 veggies.
  • You can add more or less chicken stock as per your desire for thinner or thicker soup.

[/summary]

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