How To Prepare The Chicken Diet Soup At Home In Urdu

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Mix Vegetable Soup Recipe in Urdu

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Mix Vegetable Soup Recipe in Urdu. Mixed vegetable soup and Pakistani mix vegetable soup cooking recipes in urdu. Mix vegetable soup and chicken soup cooking recipes in urdu - Mix Vegetable Soup Recipe in Urdu.

Mix Vegetable Soup Recipe in Urdu

Mix Vegetable Soup Recipe in English

Mixed Vegetable Soup is a healthy and hot-favorite drink that is loaded with anti-oxidant rich vegies such as capsicums, cabbage and tomatoes. One serving of mixed vegetable soup contains 103 calories including 0.88g fat, 22.6g carbs and 3.96g protein. Let’s know how to make mixed vegetable soup at home.

Mixed Vegetable Soup: Required Ingredients

•   250 g chicken bones

•   1 onion (cut into cubes)

•   3 garlic cloves

•   2 tomatoes (cut into cubes)

•   1 medium-sized potato (cut into cubes)

•   1 cup peas

•   2 carrots (chopped)

•   1 cup chopped cabbage

•   1 cup chopped cabbage flower

•   1 tsp salt

•   ½ tsp black pepper powder

•   5 whole black peppers

•   4 tsp lemon juice

•   4 tbsp. finely chopped fresh coriander leaves

•   1 bay leaf

•   1 clove

•   3 liters water

Mixed Vegetable Soup Recipe: Cooking Instructions

1.В В В Put the chicken bones in a large pan along with three liters of water.

2.В В В Add cloves, bay leaf and whole black peppers into the water and boil all ingredients for 45 minutes. After that, strain it.

3.В В В Now add peas and potatoes and cook for five minutes.

4.В В В Include garlic and cabbage flower and cook for more five minutes.

5.В В В Now mix salt, lemon juice, black pepper powder, tomatoes, onion and cabbage. Continue cooking for one minute and then remove from heat.

6.В В В Transfer delicious mixed vegetable soup in a bowl, garnish with coriander leaves and serve hot.

Can You Make Chicken Soup With Legs & Thighs?

Frugal home cooks know that nearly every part of a chicken tossed into a pot makes good soup. However, for hearty, flavorful soups, legs and thighs are ideal because they have a stronger taste than white meat and make a correspondingly richer broth. Don't just save chicken soup for days when you're feeling under the weather. Seasonings and varied ingredients completely change the flavor profile, making it a good choice for regular inclusion in a healthy diet, particularly when you're careful about the sodium content.

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Ingredients in Chicken Soup

Chicken legs and thighs are often sold attached as quarters with the skin still on. Quarters tend to be less expensive than pre-cut pieces and don't need separating before adding to a soup pot, although cutting the chicken into smaller pieces will allow for faster cooking. Do remove the skin first to keep the fat content down. Traditional vegetables for chicken soup include carrots, celery and onions, but branching out adds more flavor and extra nutrients. Leeks, peas, sweet potatoes, chili peppers and parsnips all work well.

Chicken Soup Preparation

For easy chicken soup, add your skinless chicken to a soup pot with vegetables, seasonings and enough water to completely cover the contents. Let it simmer for an hour or two and remove the chicken when cooking is done. Skim away any foam or fat that has accumulated, then shred the meat from the bones and add back into the pot. For the easiest and fastest chicken soup possible, cook vegetables in chicken broth and add the meat from pre-cooked legs and thighs.

Chicken Nutrition

Dark-meat chicken is a little fattier than white meat, with 13 grams of fat and 290 calories in each 3-ounce serving, but it's also a good source of protein, at 39 grams per serving. Legs and thighs contain 11 percent of the iron you need every day, and 132 milligrams of sodium, so prepare your soup with water or low-sodium broth. Researchers at the University of Nebraska Medical Center found that chicken soup really does contain substances that can help with upper respiratory infections which cause the common cold. They don't know exactly why but theorize that it's the combination of ingredients, so don't leave out the vegetables. Sweet potatoes and carrots are a good source of vitamin A, while bell peppers contain vitamin C.

Soup-Making Tips

Using boneless, skinless chunks of legs and thighs cuts down the cooking time considerably, but use homemade or low-sodium commercial chicken stock to keep the flavor from being too thin. Pre-cooked pasta, rice or dumplings added to soup after it's cooked keep the broth clearer, but all are suitable for cooking with the soup. Change the flavor profile of your soup by using fresh herbs, curry spices, chili powder, lemon juice or vinegar.

Quick and Easy Chicken Noodle Soup


30 m

  1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Go wild for comforting chicken and rice!

The classic stuffed bell pepper hot dish.

Obsess over this tasty one-pan meal!

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Nutrition Facts

Per Serving: 161 calories; 6.1 g fat; 12.1 g carbohydrates; 13.4 g protein; 46 mg cholesterol; 1357 mg sodium. Full nutrition

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