Chicken parsley soup
Chicken parsley soup

Cook Out | A healthy soup

Chef Abhijit Sardar of Nom Nom, The Ashok hotel, Chanakyapuri, Delhi, makes the perfect soup for winter evenings

Chicken parsley soup

Serves 1


2 tbsp coriander, chopped

1 tbsp celery leaves, chopped

4 tbsp parsley, chopped

1 stalk of spring onion, chopped

K tsp garlic, chopped

2 tbsp spinach leaves, chopped finely

N tsp green chillies, chopped finely

1 tsp oil

1 cup vegetable stock

N cup shredded chicken

N tsp broth powder

K tsp cornstarch

Salt and sugar to taste


Heat oil in a pan, add garlic and sauté for a minute until the garlic softens. Add the paste and sauté for a couple of minutes, then add the chicken. Cook on a slow flame for 3-4 minutes, then add the vegetable stock. Add the broth powder and season according to taste. Mix cornstarch in water (about 2 tbsp) and add to the parsley-chicken mix to thicken the soup. Serve hot.