Wednesday, October 3, 2012

Fall Chicken Soup

A very gorgeous, healthy and very tasty warm chicken soup is absolutely perfect for the fall. Fall chicken soup is easy, quick and one which very satisfying. I have not used fresh mint and cilantro but cooked it and this add a very unique flavor to this soup.Roasted almond gives this soup a crunchy nutty taste which I am sure you  all will love. Give it a try and let me know how you like it.

Fall Chicken Soup

  • 1 cup shredded chicken
  • 1 cup beet chopped
  • 1/2 cup tomato paste
  • 1 onion finely chopped
  • 2 tsp garlic finely chopped
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 cup chicken stock
  • 1 tbsp olive oil
  • 2 tbsp cilantro finely chopped
  • 2 tbsp mint leaves finely chopped
  • salt and pepper to taste
  • 1 tsp fresh cream optional
  • 3 tbsp toasted almond flakes
Cooking Directions
  1. Warm olive oil in a large saucepan over medium heat.
  2. Stir in onion and garlic till soft but not brown now add the beet and stir for a minute. Add shredded chicken stir for one minute then add tomato paste and chopped cilantro and mint leaves.  Mix well.Then add the chicken stock. Stir in and then season with salt and pepper. Bring to boil and cover and simmer until the beets and chicken are tender. Add diced red and green bell pepper cook for another 2 to 3 minutes. Put off the flame and add a spoon full cream. Mix well. Ladle into bowls. Garnish with toasted almond flakes.

Be Happy And Stay Healthy.


Julie said...

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Torviewtoronto said...

this looks wonderful

Katerina said...

What a coincidence I've posted about a chicken soup too! It looks very delectable Sutapa!