Here’s a yummy, creamy, spicy soup for a cold day or when you’re in deep need of comfort food. My mom and I made it today and I was obsessed with it!❤
Absolutely my new fave soup recipe!
Half onion braised in ghee
A pinch of whole jeera
2 black peppercorns
1 cup chicken cubed
1 tsp salt
1/4 tsp ginger
Small pinch of haldi
1tsp ground red/green chillies.
1/4 tsp crushed black pepper
1/2 tsp crushed red chillies
Dash of Robertsons chicken spice.
1 small tin cream style corn
1/2 packet Floyds thick veg soup
1/2 packet cream of chicken soup
3 cups cold water
4Tbls milk (optional)
1 handful of spaghetti
1 tub fresh cream
Heat up a medium sized pot to medium temperature.
Put the ghee in and add the onions, jheera and peppercorns. Wait for the onions to caramalize and then add in the chicken. Once the chicken is in put the salt, ginger, garlic, haldi, red/ green chillies, crushed chilles, black pepper and chicken spice. Let it cook for 4 to 5 minutes and then add in the small tin of cream style corn.
In a separate bowl add the half packets of thick veg soup and cream of chicken soup. Then add in the water into the bowl and whisk until there is no lumps, once it is whisked then pour into the chicken and spices.
In a separate small pot, put on some spaghetti to boil for about 15 minutes. We dont want it to cook completely as it will still boil on its own when added to the soup.
If you like your chicken shredded then you can blend you soup and then add it back into the pot and place back on the heat. But I prefer the chicken to be cubed and still chewable.
Once that is done add in the pasta that you semi boiled (drain first) into the pot. Let that boil on medium heat for about 5 more minutes and then add in 1 tub of fresh cream. Let the complete soup boil one last time for 5 to 10 minutes and serve with a drizzle of lemon, some croutons or a mini roll.
If the soup gets too think you can add in some milk to lessen the thickness.
It is optional to add a sprinkle of pepper and chopped chillies to garnish at the end.