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soup recipes

3 Delicious And Healthy Non-Veg Soup Recipes To Try This Monsoon

What’s better than curling up hot steaming chicken soup on a rainy day? Soups are another word for comfort and warmth! They are easy to make, but they provide numerous health benefits that are essential for us to keep the infections at bay, especially as the monsoon season is approaching. Chicken combined with different vegetables acts as a wholesome meal and are super light on the stomach. If you have weak digestion or on a weight-loss journey, soups are your best friends!

Here are 3 super easy and lip-smacking non-vegetarian soup recipes that will serve as a nutritious finale to your tired and exhausting day:

Chicken Meatball and Spinach Soup

soup recipes

Image credits: The Modern Proper

Ingredients

For the meatballs

  • Egg
  • Parsley
  • Onion
  • Chicken
  • Bread crumbs

For the soup

  • Carrot
  • Celery
  • Garlic
  • White onion
  • Parsley
  • Spinach
  • Chicken legs
  • Water
  • Nutmeg
  • Bayleaf
  • Salt and pepper to taste

Method

For the meatballs

  • Take a bowl, combine ground chicken, egg, parsley, onion and breadcrumbs
  • Form tiny meatballs and keep them in the fridge for 1 hour

For the chicken stock

  • Clean the chicken legs properly, take a stockpot, add a little oil and saute chopped onions, garlic, pepper and bay leaf. Add the carrots and celery.
  • Add the chicken legs and saute them lightly.
  • Add water and bring the mixture to a boil and lower the simmer.
  • Skim the froth that forms over the stock.
  • After 30-40 minutes, remove the chicken legs from the stock and shred the meat off.
  • Put the bones back in stock to induce the flavour of chicken in the broth properly.

For the soup

  • Take the stockpot, turn on the heat, add chicken meatballs, and cook for 5-8 minutes.
  • Add the roughly chopped spinach and serve hot.

Chicken Thukpa

soup recipes

Image credits: Craftlog

Ingredients

  • Carrot
  • Bell Pepper
  • Celery
  • Rice noodles
  • Chicken broth
  • Shredded chicken
  • Ginger
  • Garlic
  • Cilantro
  • Turmeric
  • Lime Juice
  • Olive Oil
  • Salt and pepper to taste

Method

  • Chop all the vegetables and put them aside.
  • Take a pot and heat the chicken broth, add dry rice noodles and turn off the heat.
  • Leave the noodles in the stock for 10 minutes and remove them, so they don’t overcook.
  • Take a blender, add garlic, ginger, cilantro, turmeric, and lime juice to make a soup paste.
  • Take a soup pot, add olive oil, soup paste and fry for 30 seconds.
  • Pour the chicken broth, add chopped vegetables, shredded chicken and rice noodles and simmer for five minutes.
  • Season the thukpa with salt and pepper and garnish with fresh cilantro

Chicken Sweet Corn Soup

soup recipes

Image credits: Archana’s Kitchen

Ingredients

  • Oil
  • Onion
  • Garlic
  • Ginger
  • Chicken stock
  • Chicken breast
  • Fresh corn kernel
  • Water
  • Salt and pepper to taste
  • Green onion

Method

  • Take an instant pot, add oil, chopped onion and cook for a couple of minutes until translucent.
  • Add ginger, garlic and saute for a minute.
  • Pour the chicken stock and season it with salt.
  • Add fresh corn kernel and stir well.
  • Add water and let the stock come to a boil.
  • Let the soup get cooked for a minute, then add shredded pieces of chicken.
  • Switch off the pot and adjust seasoning.
  • Garnish with green onion and serve hot.
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