A vegetable and chicken soup for breakfast or a light meal can be made from ordinary kitchen ingredients. The chicken is simmered with several vegetables and the stock is thickened with a mixture of sour yogurt, egg and flour. The recipe comes from Bangla Tribune's lifestyle desk.
Ingredients: 2 chicken breasts, 1 medium potato, 1 carrot, 1 onion, 1 celery stalk and 1-2 leaves, 2 cloves of garlic, 1 litre of water, 2-3 tablespoons of sour yogurt, 1 egg, 1 tablespoon of flour, a pinch of ground black pepper and salt to taste. The method also has cauliflower chopped with the vegetables, so a little can be added if you have it.
Preparation: wash the chicken and vegetables well. Cut the potato, carrot, onion and celery into small pieces and chop the garlic.
Simmering: put the chicken, vegetables, garlic and 1 litre of water in a pot over the heat and season with salt and pepper. Cook on a medium flame until the chicken is done, then lift it out, let it cool and shred it by hand. Strain the stock and set it aside.
The thickener: beat the egg in a bowl. In another bowl mix the flour and yogurt until there are no lumps, then stir in the hot stock a little at a time; adding too much hot stock at once can make the egg set.
Finishing: return the strained stock to the heat and pour in the yogurt, flour and egg mixture slowly, stirring all the time. Add the shredded chicken and cook on a low flame for a few minutes. When the soup thickens, taste for salt and pepper and turn off the heat.
To serve: ladle the hot soup into bowls and sprinkle a little ground pepper on top if you like. It works for breakfast, an afternoon snack or as a starter at dinner.
Photo: Eli Hodapp / Wikimedia Commons (CC BY 2.0); a bowl of chicken soup (illustrative).
Source: Bangla Tribune
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