March 5, 2015

Chicken Bones and Vegetable Soup

       I am a mom of a 3.5 year old. It is very tough for me to serve chicken recipes for my little one with bones (Tandoori chicken with drumsticks is an exception though). I buy whole breast from a fresh meat store which is deboned. I request them to pack those bones along with the breast for making this simple and yummy chicken bones soup. This is a quick recipe with ingredients in your home available anytime. Serve them with a slice of bread. A bowl of comfort for the snow showering winter day.


For preparing chicken stock:
  • 1 lb chicken bones(deboned from one chicken breast)
  • 4 cups water
  • salt and pepper to taste

For Preparing the soup:
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, chopped
  • 1 small carrot, chopped
  • 1/3 cup milk
  • 1 teaspoon dry oregano
  • 1/4 cup sweet corn kernels
  • 1/4 cup frozen mixed vegetables(beans, peas, corn)
  • salt and pepper to taste


For preparing chicken stock:
  • Take a pressure cooker, add in the chicken bones, water, salt and pepper. 

  • Close the lid and pressure cook for 6 to 7 whistles (you can also use pot cooking method to get the stock out). Let the pressure cool down and then open. 

  • Strain the stock and remove the flesh from the bones.

For preparing the soup:

  • Keep all the vegetables chopped and ready. Heat up a soup pot and add oil. 

  • When oil is warm add garlic and saute for 30 seconds. Add the onions and cook until they are translucent. 

  • Now add vegetables and cook completely. 

  • Add the chicken(removed from those cooked bones) along with freshly prepared stock, milk and oregano. Check for salt. Let this boil for 3 to 4 minutes and switch off.

  • Serve with a wonderful slice of bread and salad.

For more delicious chicken dinner recipes from food network friends click on links below

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