Chicken Clear Soup

Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Traditionally, soups are classified into two main groups: clear soups and thick soups. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews.Evidence of the existence of soup can be found as far back as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay vessels). Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other plants.
The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew. Now we are going to prepare Chicken clear soup.

                                              Chicken Clear Soup recipe

Recipe Cuisine: Indian   |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 15 mins     |  Serves:2

Ingredients

Onions small shallots - 5 to 6

Garlic chopped - 1 tsp

Pepper and Jeera coarsely ground - 1 tsp

Turmeric powder - 1/4 tsp

Chciken pieces - 4 to 5 small ones

Salt - needed

Coriander leaves - few

Oil - 2 tbsp

If Chinese flavour required Use

Ajinomotto - 1/4 tsp

Soya sauce - 1/4 tsp

Egg white - 1

Noodles - 1/2 cup

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 Method:

• First wash the chicken with turmeric powder and set aside.
  
• Now take a pan and add oil, when it turns hot, add the finely chopped garlic and onions and saute well.

• Next add the chciken pieces and saute well, flesh will turn colour.
  
•  At this time add 1.5 cups water and allow it to boil.  I f you require chinese flavour add Ajinomotto, soya sauce at this stage.Also break one egg white into the boiling soup.
  
• When its boiling well, add pepper an jeera coarsely ground. When the water turns yellow in colour and thick and oil starts to float on the top surface, switch of the flame.If chinese flavour required add cooked noodles to the soup at this stage. Garnish with cilantro leaves.Serve it Hot!!
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