Chicken Soup

This soup is made from home-made Chicken stock.

Recipe Source: My Simple soup

Ingredients:

Chicken stock/any stock/water - 5 cups
Boneless chicken - 200gm (cut in strips)
Corn flour - 2 tbsp
Egg - 1 no
Black Pepper powder
Salt
Spring Onions, Cherry Tomatoes - to garnish

Instructions:

• Pour the stock on a stock pot. Add the chicken pieces and allow it to boil.
• Let the chicken pieces get cooked. Add pepper powder and check for salt.
• Use half a cup of the stock to dilute the corn flour and mix well. Add the diluted corn flour back to the stock.
• Meanwhile beat the egg. Stir the soup and add beaten egg in a thin stream to the soup. 
• Add pepper powder and stir well.
• Switch off the flame and serve it immediately.
• Garnish with spring onions and coarsely sliced cherry tomatoes.

Note:

Serve with a dash of vinegar and soya sauce according to your taste.

Home-made Chicken Stock

It gives me great joy to make anything from scratch and I've now prepared this home-made chicken stock. Batch of stock is now ready and will use it up to make Chicken soup.

I'm a die hard fan of Gordon Ramsay. In spite of his usage of the F word every minute, I like to watch his TV shows :) I remember him making this stock and thought of giving it a try.

Recipe Source: Adapted from Gordon Ramsay

Ingredients:

Chicken carcass - 1 (shown above the chicken carcass part or use chicken bones)
Brown onions - 2 nos
Carrot - 1
Celery stick - 2
Garlic pod - 1
Bay leafy - 2
Crushed Black peppercorns - 1 tbsp
Dried herbs - 1 tsp (or use any fresh herb)
Salt

Instructions:

• Combine all the ingredients in the stock pot and pour enough cold water.

• Switch on high flame and let it begin to boil.
• Once it boils, simmer the flame for maximum 40 minutes.
• Using a ladle, try to take out the impurities that get formed as a top layer of the stock.
• Using sieve, pour the mixture and just use the clear stock.
• The stock can be refrigerated for 2-3 days or can be kept in freezer for later use.

Notes:

As I've used just a single chicken carcass or if using bones of a chicken, there is no need to simmer the stock for long hours. Maximum simmer time would be 40-45 minutes.