Chicken & Veggie Soup

Chicken and vegetables cooked with light spice

 Thank You EC & Yasmeen for being newest followers of my blog.
 Manchow Soup used to be my favourite soup while in India. For those of you don't know what manchow soup is, it is a soup that you find in the fusion indo-chinese cuisine. After coming to US, I used to visit the chinese restaurants sadly to find out that they don't serve these. It was so funny at one of the restaurant lady mentioned to me "Mam, there is nothing known as manchow soup in chinese cuisine". I was so desperate to  have manchow soup, this came as a sadness. No idea where the name of manchow soup came to India(I read that its a fusion recipe of some chinese settlers in india), but whatever..it does comfort the soul. 

   This soup is not going to be any kind of manchow soup but is rather a mix of vegetable and some chicken. From last couple of years I have been avoiding anything that is made with soy and store bought sauces. So this is not going to be your average manchow soup. But if you are going to add some soya sauce, vinegar, chilli sauce and remove parsley, I guess it would definitely come close to it. Do your own addition and subtraction with the ingredients.

Ingredients:
1 cup chicken, cubed(small pieces)
1 cup mushrooms, chopped
1 cup spring onions, chopped
1/2 banana pepper, chopped
1/2 tomato, chopped
2 green chillies, chopped
1/8 cup parsley, chopped
1/8 cup cilantro, chopped
1/2 tsp black pepper, ground
2 tsp ginger garlic paste
3 tsp oil
pinch of turmeric
salt to taste


Preparation Method:
1. In a deep vessel, heat oil. Add the green chillies and ginger garlic paste and saute.
2. Add in the spring onions, chicken pieces and saute. Then add all the vegetables and saute.
3. Add water, salt, black pepper powder and bring to boil.
4. Let it simmer on medium heat for atleast 15- 20 minutes so that all the flavors of the veggies and chicken are released in water (I am not using any store brought or previously prepared broth here.)
5. Serve in bowls with noodles or bread on side. For the leftover soup the next day, I added about 1/2 cup of maggie noddles(just the noddles)

Preparation Time: 25 - 30 mins
Serves: 2 -3 

Note: Ignore chicken to make a vegetarian/vegan version of the soup
I have not used any kind of broth here. If you prefer, use it instead of water in step 3.
To get a thicker consistency, add paste of cornflour by mixing a tbsp of cornflour in water.
Can add some instant noddles like maggie to it just few minutes before serving.