Make chicken clear soup recipe restaurant style|soup without cornflour this winter. It is very easy to make and requires a few basic ingredients. It is extremely delicious and you know what? you don’t need cornflour for this chicken soup.
Soup season is back! This chicken soup is mildly peppery, soothing, and has the zingy flavor of lemon. I love the taste of this soup and it is soothing and warming.
Any reader from Gorakhpur? (UP, India) So there is a restaurant called bobi’s restaurant in Gorakhpur and their clear chicken soup is amazing. Have you tried their soup? This chicken soup tastes somewhat like this restaurant and if you want to have restaurant-style clear chicken soup at home then make sure to try this recipe.
Ingredients
Chicken– Use fresh chicken pieces with bones.
Seasonings– Salt and black pepper or white pepper powder for seasoning.
Other– Water, butter (salted or unsalted), and lemon juice.
How to make clear chicken soup without cornflour
I have used chicken breast with bone and one leg piece. Bones make the soup rich and flavorful.
(Note– You can use the boneless pieces as well)
In a pressure cooker add cleaned and washed chicken, water and salt.
Pressure-cook the chicken at high flame until it gets 2 whistles. After 2 whistles lower the flame to simmer for 5 minutes and then turn off the flame.
Let the pressure release naturally.
Now, strain the soup in a deep bottom pan or saucepan and add boiled chicken to a plate. Shred the chicken with a fork or with a forefinger and thumb. Discard the bones.
Boil the chicken soup once at medium flame and turn off the flame. Add black pepper powder and shredded chicken to the soup and mix it well.
(Note– At this step, you can add salt if needed by checking the taste and adding black pepper powder as per your taste.)
Add butter and lemon juice to each soup serving bowl and then add soup in each bowl.
(Note– You can use salted or unsalted butter, whichever is available in your kitchen pantry.)
It’s ready to serve. Serve it immediately.
Top tips
- You can use pieces like breasts, thighs, or leg pieces. Breasts and thighs can be used boneless or with bone.
- Add salt and pepper powder as per your taste.
- Do not overcook the chicken.
- If the chicken is not cooked then pressure cook it again at high flame until it gets one whistle then lower the flame to simmer for 5 minutes and then turn off the flame.
- Butter and lemon juice adds extra flavor to the soup but if you want you can omit these ingredients too.
- If you don’t have a pressure cooker then you can also make this soup in the instant pot or in a deep bottom pan with a lid.
FAQs
Healthy, light, mildly flavored, and it is the ultimate comfort food during winter.
Can I add vegetables to the clear chicken soup?
You can use carrots, ginger, garlic, green onions, potato, or cabbage. You can also add dumplings or noodles to the soup. But I like only using shredded chicken with flavourful chicken broth.
Other recipes you might like
Fried chicken without breadcrumbs and egg
Authentic Indian chicken korma
Recipe card
Chicken clear soup recipe restaurant style|Clear chicken soup without cornflour
Make chicken clear soup recipe restaurant style this winter. It is very easy to make and requires a few basic ingredients.
Ingredients
- 250 grams chicken (with bone)
- 2 1/2 cup water
- 1 teaspoon salt
- 1/4 teaspoon black pepper powder
- 1/2 lemon
- 1/2 teaspoon butter (in each bowl)
Instructions
- I have used 250 grams of chicken breast with bone and one leg piece. Bones make the soup rich and flavorful.
- (Note- You can use the boneless pieces as well)
- In a pressure cooker add cleaned and washed chicken, 2 1/2 cup water, and 1 teaspoon salt.
- Pressure-cook the chicken at high flame until it gets 2 whistles. After 2 whistles lower the flame to simmer for 5 minutes and then turn off the flame.
- Let the pressure release naturally.
- Now, strain the soup in a deep bottom pan or saucepan and add boiled chicken to a plate. shred the chicken with a fork or with a forefinger and thumb. Discard the bones.
- Boil the chicken soup once at medium flame and turn off the flame. Add 1/4 teaspoon black pepper powder and shredded chicken to the soup and mix it well.
- (Note- At this step, you can add salt if needed by checking the taste and adding black pepper powder as per your taste.)
- Add butter and lemon juice to each soup serving bowl and then add soup in each bowl.
Notes
- You can use pieces like breasts, thighs, or leg pieces. Breasts and thighs can be used boneless or with bone.
- Add salt and pepper powder as per your taste.
- Do not overcook the chicken.
- If the chicken is not cooked then pressure cook it again at high flame until it gets one whistle then lower the flame to simmer for 5 minutes and then turn off the flame.
- Butter and lemon juice adds extra flavor to the soup but if you want you can omit these ingredients too.
- If you don't have a pressure cooker then you can also make this soup in the instant pot or in a deep bottom pan with a lid.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 145Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 283mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 15g
All information presented is intended for informational purposes only.
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