Ingredients:
- Butter 1 tbs
- Onion 1 diced
- Green onion white part ½ cup
- Carrots peeled and sliced 1
- Peas ½ cup
- Garlic chopped 1 tbs
- Chicken shredded 1 cup
- Chicken stock 6-8 cups
- Salt 1tsp or to taste
- Dried thyme ½ tsp
- Black pepper powder ½ tsp or to taste
- Noodles or any pasta Handful or as required
Directions:
In a large pot, heat butter and add onion and saute little, add green onion whites, carrots, peas and saute for a while.
Now add garlic chopped and saute for 2-3 minutes.
Add chicken shredded and give it a good mix.
Add chicken stock, salt, dried thyme, black pepper powder and bring it to boil.
Simmer for 30 minutes on low flame.
Stir well and add noodles or any pasta and cook for 8-10 minutes or until noodle are done.
Serve hot.
Important:
Please note that when making soups especially vegetable soups, there are few basics to keep in mind:
1. Sauté your aromatics i.e onion, garlic, carrots etc in butter or oil as the first step of soup making, it helps to build flavors.
2. Consider cook time for each vegetable: In this recipe the veges we used require minimum time of 25-30 mins. There are some vegetables which require more time. Key is that you never boil your vegetables, after it comes to boil, simmer them on low flame so that your vegetables don’t get mushy and meat doesn’t get toughen.
3. Seasoning: Salt pepper and herbs of your choice.
4. Stock: Its advisable to make your own stock
5. If Adding noodles in your soup: It is advised to add noodles as the final addition and cook until tender, allowing the noodles to take on the flavor of the soup. If noodles are boiled separately, they will lack flavor and break down when added. (But in case you are planning to freeze your soup then boil noodles separately).
Ajza:
- Makhan 1tbs
- Pyaz 1 diced
- Hari pyaz white part ½ cup
- Gajar peeled and sliced 1
- Matar ½ cup
- Lehsan (chopped)
- Chicken shredded 1 cup
- Chicken stock 6-8 cups
- Namak 1tsp or hasb e zaroorat
- Dried thyme ½ tsp
- Kali mirch powder ½ tsp or hasb e zaroorat
- Noodles or any pasta as required
Directions:
Ek bade pateele main makhan dal ker melt ker lein.
Pyaz (diced) dal ker saute karein, hari pyaz (white part),gajar aur matar shamil karein aur saute ker lein.
Ab is mein lehsan (chopped)dal ker 2-3 minutes kliya saute karein.
Sabzian shamil karain.
Chicken shredded dal ker ache tarhan mix ker lein.
Chicken stock,namak,dried thyme,kali mirch powder dal ker ubal anay tak paka lein.
30 minyues kliya halki aanch par pakne den.
Ache tarhan mix ker k nooldles shamil karein aur 8-10 mintes kliya paka lein.
Garam serve karein.
Important:
Please note that when making soups especially vegetable soups, there are few basics to keep in mind:
1. Sauté your aromatics i.e onion, garlic, carrots etc in butter or oil as the first step of soup making, it helps to build flavors.
2. Consider cook time for each vegetable: In this recipe the veges we used require minimum time of 25-30 mins. There are some vegetables which require more time. Key is that you never boil your vegetables, after it comes to boil, simmer them on low flame so that your vegetables don’t get mushy and meat doesn’t get toughen.
3. Seasoning: Salt pepper and herbs of your choice.
4. Stock: Its advisable to make your own stock
5. If Adding noodles in your soup: It is advised to add noodles as the final addition and cook until tender, allowing the noodles to take on the flavor of the soup. If noodles are boiled separately, they will lack flavor and break down when added. (But in case you are planning to freeze your soup then boil noodles separately).
