Comfort marries nutrition. A piping hot bowl of this soup clubbed with some crackers on a chilly night is just so comforting!
I had introduced this soup to Ms.Cupcake when she was 9 months old and she simply loved it. Ofcourse, since she was a baby, I did not add the all purpose flour to it. But it was nevertheless so delicious! Till date, she loves this soup and can eat it for lunch and dinner or just as a after-school snack sometimes.
This soup is made with pantry staples with loads of veggies combined with lean chicken. You really can’t go wrong with this soup.
A perfect thing to sip on when you are feeling under the weather …
- Boneless, skinless chicken breasts - 2, cut into small pieces
- Bayleaf - 1
- Onion - 1 small, chopped
- Garlic - 4 cloves, minced
- Carrots - 2 big, sliced or diced
- Celery - 1 bunch, diced
- Potatoes - 2 small, diced
- Lemon juice - 1 teaspoon
- Olive Oil - 2 tablespoons
- All Purpose flour - 2 ladles
- Water - 8 cups
- Salt - to taste
- Pepper - Lots of it, to taste
- Heat olive oil in a large stock pot over medium flame.
- Add onion and garlic and saute for 2-3 minutes.
- Add carrots and celery and saute for a minute.
- Add chicken and saute over high flame for 2 minutes.
- Turn flame to medium and add flour and stir-fry for a few minutes until the flour looks cooked or is light golden.
- Add all other ingredients except the lemon juice, cover with lid and cook till chicken is done or tender.
- Add lemon juice and adjust seasonings if needed.
- Serve hot with a crusty bread or crackers.
- Serves: 6
- You may optionally add other veggies such as peas, mushrooms etc. For a thicker consistency, add more flour.