CHICKEN SOUP RECIPES FOR BABY RECIPES

Steps:

• Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain.
• In a large saucepan or stock pot, heat the oil over medium-high heat, until almost smoking, and then add chicken, stirring constantly. Cook chicken 3-4 minutes or until lightly browned.
• Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes.
• Add the baby corn and stock and bring to a boil. Cook 3 minutes.
• Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes.
• Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes.
• Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot.

Steps:

• Keep all ingredients ready. Clean chicken pieces and chop into small pieces. Finely chop ginger, coriander leaves, onions & garlic. Grind half amount of onions, coriander leaves, cumin seeds and pepper corns to a fine paste.
• In a pressure cooker, heat a tsp of ghee/oil and add cinnamon, cloves & cumin seeds. Let cumin seeds crackle.
• Then add remaining onions, chopped ginger & garlic. Fry them nicely until golden brown. Now add ground coriander paste and saute until raw smell leaves.
• Then add turmeric powder, pepper powder(if using) and required salt. Mix everything well and then add chopped chicken pieces and saute it nicely for 5 minutes.
• Pressure cook the chicken with 2 cups of water for 3-4 whistles in medium flame or until the chicken is cooked well. Once the pressure is released open the cooker. Strain the chicken soup with a strainer to get a clear soup, if desired.