CHICKEN NOODLE SOUP
Cooked &shredded chicken-1 cup
Chicken soup-6 cups
Cooked noodles-1 cup
Carrot shredded-100gm
Cabbage shredded-100gm
Fresh mushroom-50 gm
Spring onion-1 bunch
Ajinomoto-1 pinch
Vinegar-1 tbsp
Soya sauce-1 tbsp
Salt & pepper to taste
1. Clean,cut all vegs
2. boil the chicken stock
3. add allthe vegs and chicken pieces
4. let it cook for 2 min
5. add the cooked noodles and sprinkle salt& pepper and ajinomoto
6. the add vinegar and soyasauce and let it cook for few min
7. remove and serve hot.
CHICKEN CREAM SOUP
Chicken stock-6 cups
Minced onion-1/2 cup
Diced potatoes-1/2 cups
Butter-2 tbsp
Salte to taste
Crushed garlic-4 flakes
Crushed ginger-1”inch
Crushed peppercorns-6
Jeera seeds-1/2 tsp
Cheese-2 cubes
1. Heat 2 tbsp of butter in a frying pan.
2. add garlic,jeera,pepper,ginger
3. fry for a while.add the vegs and salt
4. pour two cups of the stock and cook till soft
5. cook and drain the stock and keep aside.
6. remove the ginger and blend the remaining vegs to a paste with 1 cup of milk and add the remaining stock to increase the quantity.
7. heat the soup and serve with grated cheese on top.
CHICKEN JADE SOUP
Chicken stock-6 cups
Spinach leaves-1 cup
Coriander leaves-1/2 cup
Maida-2 tsp
Cornflour-2 tsp
Butter-3 tbsp
Salt to taste
Pepper to taste
Milk-1 cup
1. Heat butter.add maida,cornflour.fry till brown.
2. add chopped spinach,coriander leaves
3. sauté for a minute
4. add 1 cup of milk to it add chicken stock also
5. bring it to boil.add salt and pepper
6. serve hot
HOT AND SOUR CHICKEN SOUP
Chicken stock-6 cups
Cooked shredded chicken-1 cup
Shredded cabbage-1/2 cup
Spring onions-1/2 cup
Shredded carrot-1/2 cup
Eggs-2
Soya sauce-2 tbsp
Vinegar-2 tsp
Chilli sauce-1/2 tsp
Ajinomoto-1 pinch
Corn flour mixture –1/2 cup
1. Bring the stock to boil.
2. add all one by one except cornflour mixture.&egg
3. let it cook for few min
4. add cornflour mixture and cook well
5. pour beaten eggs to a thin streamwith a fork
6. bring to boil and serve hot

Chicken corn soup

Sweet corn cream style-200ml
Cooked and shredded chicken-1/2 cup
Chicken stock-6 cups
Ajinomoto-1 pinch
Milk-1/2 cup
Corn flour mixture-1/2 cup
Eggs-2 lightly beaten
Salt &pepper to taste
Method:
1.Bring the stock to boil
2.Add the tinned corn mixed in milk.
3.sprinkle salt,pepper,ajinomoto.
4.simmer for few min
5.add cornflour mixture
6.cook till thick and translucent
7.add the beaten egg in to a thin stream and stir with fork
8.sprinkle with shredded chicken
9.remove and serve hot.