How to make Chicken And Spinach Soup -
A nice creamy spinach soup with the bite size of chicken pieces.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken , Spinach (पालक)
Cuisine : Fusion
Course : Soups
You can also find more Soups recipes like Peas and Potato Soup with Salsa Thai Hot And Sour Vegetable Soup Vegetable Soup with Lemon Parsley Dumplings Bajre Ka Soup
Chicken And Spinach Soup Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 0-5 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken And Spinach Soup Recipe
Boneless chicken 200 grams
Spinach shredded 2 bunches
Oil 3 tablespoons
Butter 1 tablespoon
Bay leaf 1
Onion chopped 1 medium
Garlic chopped 2-3 cloves
Salt to taste
Black peppercorns crushed 1/2 teaspoon
Potatoes boiled and mashed 2 medium
Milk 1/4 cup
White bread slices 2 slices
Black pepper powder to taste
Dry oregano 1/4 teaspoon
Whole dry red chilli crushed 1
Method
Step 1
Cut the chicken into small dices. Heat one tablespoon of oil and butter together.
Step 2
Add bay leaf. Add chopped onion and garlic and sauté. Add shredded spinach and remove bay leaf.
Step 3
Add salt, crushed peppercorns and one cup of water. Cook for two to three minutes.
Step 4
Add boiled and mashed potatoes and cook for two to three minutes. Remove from heat and add milk. Let cool and blend well in a blender.
Step 5
Remove the crusts from the bread slices and cut into croutons. Dilute the spinach puree with milk or water and heat in a pan.
Step 6
Fry the croutons in a teaspoon of oil in another pan till they begin to change colour.
Step 7
Add one more teaspoon of oil and shallow fry further till they are crisp.
Step 8
Drain onto an absorbent paper and keep aside. Heat the remaining oil in another pan, add boneless chicken pieces and sauté till cooked.
Step 9
Sprinkle salt and pepper powder. Add salt to the soup. Flavour the croutons with oregano and crushed red chilli. To serve, put the chicken pieces in a soup cup. Pour the soup over them. Top with the bread croutons and serve hot.
Nutrition Info
Calories : 475.28 Kcal
Carbohydrates : 29.219 gm
Protein : 23.67 gm
Fat : 24.721 gm
Other : 1.013
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
