Chicken Vegetable Soup


1. Chicken - 200 grams
2. Water - 4 cups
3. Egg - 1
4. Carrots - ⅓ cup
5. Cornflower - 2 tablespoons
6. Ginger - 1 teaspoon
7. Garlic Paste - 1 teaspoon
8. Pepper - 1 teaspoon
9. Soy Sauce - 2 teaspoons
10. Chilli Sauce - 1 teaspoon
11. Tomato Ketchup - 1 teaspoon
12. Edible Oil - 1 tablespoon
13. Salt for taste
14. Chopped Onion
15. Lemon - 1 slice
16. Coriander leaves finely chopped


Break an egg to blend it well, mix the cornflour in water, and chop the Carrot into cubes.
Now, take a pan and add 4 cups of water, ½ teaspoon of salt, ginger, garlic paste, ½ teaspoon of pepper, and 1 tablespoon of oil. Reduce the heat and stir for 10 minutes.
Cook the chicken on medium heat and grind it with the help of a spoon. Then, pour the cornflower mixture slowly and continue to stir.
Add chili sauce, tomato ketchup, soy sauce, and salt. Be careful while adding salt as there is already some salt in the sauce.
Finally, add the egg mixture and cook on low heat for one and a half minutes. Pour it into a serving dish and garnish it with lemon juice and coriander leaves.

Chicken Vegetable Soup

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