Chicken Tandoori Soup

Today i am going to write about Chicken Tandoori Soup recipes. Hopefully, you guys will enjoy this chicken soup. So let's get started...

Ingredients    [2 people]  

• Carrot- 1 (120 g)
• Kale cabbage - About 100 g
• Chicken fillet - 180 g approximately
• Yellow onion - 1/2 (70 g)
• Tandoori spice paste - 25 g
• Rice vermicelli - 100 g
• Water - (600 mL)

In your kitchen

• Salt
• Pepper
• Cooking oil (mix 4 oils for example)
• 1 x Saucepan
• 1 x Strainer
• 1 x Sauce or kettle

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Preparation

1. Vegetables and Chicken 

- Cut in half, peel and chop (chop) the yellow onion. 

- Peel and cut the carrot into thin half-rounds (about 0.5 cm). 

- In a saucepan, heat a drizzle of cooking oil over medium-high heat. Brown onion, carrot and tandoori spice paste tikka (more or less, depending on taste) 2 to 3 min. 

- Rinse the kale leaves. With your hands, remove the stem from the kale leaves and slice them (chop them). Add it to the pan. Add water, salt, pepper, cover and continue cooking for 4 minutes. 

- Cut the chicken into pieces (about 2 cm). 

- After cooking for 4 minutes, add chicken and continue cooking for 5 minutes until chicken and vegetables are cooked.

2. Vermicelli

- Bring a pot of water to a boil, or use a kettle. 

- When the water boils perfectly, turn off the heat. Immerse the vermicelli in boiling water and let them soak for 2 minutes. Once the vermicelli is cooked, pass them under cold water to stop cooking and drain them. 

- When eating, spread the vermicelli in bowls and cover with broth.

3. Serve chicken tandoori to all you want.