Make this easy and delicious Halal Chicken Soup using our very own Halal Organic Chicken Broth!
Chicken Soup is a staple in every household, it's filled with small easter eggs of culture, whether you're Asian, Middle Eastern, African or English we all have our own rendition of Chicken Soup!
As a Pakistani myself, I've grown up with having a spicy, salty and hearty Chicken Soup, always with a touch of Soy Sauce and Chilli Sauce to bring out the deep and delicious flavours!
Here's my mums recipe, which yes I have stolen, but she doesn't need to know I've put it here!
Ingredients:
- 300g Halal Organic Chicken Broth
- 500g Chicken Breast
- 1 tbsp Olive Oil
- 2 Onions Chopped
- 2 Bay Leaves
- 2 Garlic Cloves one crushed one whole
- 200g Frozen Sweetcorn
- 100g Frozen Peas (optional)
- 2 Carrots diced
- 1 Tsp Pink Himalayan Salt or any
- 1 Tsp Black pepper freshly crushed
- 1 Tsp Turmeric
- 1/2 Tsp Ground Cumin
- Soy Sauce (a splash)
- Chilli Sauce of your choice (a splash)
Method:
- Heat the Olive Oil in a large pan and add in your Onions, 1 Clove of Crushed Garlic, Carrots, Ground Cumin, Bay Leaves and Turmeric, and gently fry for 15 mins.
- Add in your Whole Chicken Breasts and let them lightly sear for 10 mins, flipping halfway.
- Remove Chicken Breasts and Stir in the Chicken Broth, bringing it to a boil and then simmering on medium heat for 10 mins.
- Add the Chicken Breasts back in and Simmer again on low for another ten mins.
- Remove the Chicken Breasts, shred them and then add them back in (you can also use any leftover cooked Chicken and skip this step).
- Add in your Whole Garlic Clove, Sweetcorn, Frozen Peas, Salt and Pepper and let them simmer for another 5-8 mins.
- Remove the Bay Leaves
- Mix in a splash of Soy Sauce and serve.
- Add a tiny bit of Chilli Sauce after plating and a little more Soy Sauce and enjoy!
- Enjoy with your favourite Bread, mine is always Tiger Bread!