How to make onion-chicken soup

ocs1 What is better than a bowl of hot steaming soup of a chill, cold day? After someone comes home tired after a hard day at work, nothing is more comforting than being handed over a bowl of rich, thick broth of homemade soup.

While there are many soup recipes that have been handed down in families, each soup, to be made to perfection just needs two basic things, lots of fresh vegetable and lots of patience. No good soup can be made in a hurry and any good chef will tell you that to make a great soup, you need to boil the broth for hours of a low flame. If you are ready to do this, your soup would definitely turn out to be more lip-smacking than you had ever imagined it to be.

To make onion-chicken soup, you need ½ kg of onions, one tablespoon of corn flour, 250 ml vegetable or chicken broth, 2 dollops of butter, a cup of grated cheese, 4 slices of brown bread, 250 gm boneless chicken, diced.

Dice the onions. Sauté onions in two tablespoons of oil until onions are transparent. Do not overdo the onions or let them turn brown. They should be just about baby –pink and turn transparent. When the onions turn tender, sprinkle a tablespoon of corn flour and stir well.

After 5 minutes, transfer this onion-corn flour mix into the broth. Grind in a mixer. Add 250 ml of water and bring to boil. In a bowl, marinate the chicken cubes with the juice of half a lemon and some ground pepper for 15 minute.

Cook in microwave for 10 minutes. Add these cubes to the onion broth and cook for another 30 minutes. Toast the bread till golden brown. Before serving soup, melt the grated cheese on the bread (For this, you can bake the bread with cheese on top in an oven at 350 C for 5 minutes) Serve soup with these cheese toast slices.


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