Egg Flower Chicken Soup

Whether you want a break from heavy food or something to soothe your lungs on a cold day... you are on the right page. What is more comforting than a pot of hot hearty homemade delicious chicken soup? 

My personal spin on this steaming bowl of "Egg Flower Chicken Soup" is a simplified and quick one-pot dish method prepared in 30 minutes. Its satisfying classic flavors are sure to top your comfort food list. The ingredients added relieve you when down with sore throat or cold and flu. A study of the "Encyclopedia of Medicinal Plants" was an awakening for me with the health benefits we gain from the regular usage of Indian spices when consumed correctly. 

This "Egg Flower Chicken Soup" will instantly take you to heaven as it's so good for your body, mind, and soul. My family loves it when served with a warm toast or a dinner roll.  

PREP TIME

 5 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

Category: Soup, Appetizer

Cuisine: Indian
Level: Easy

Serves: 5
Requirement: Pressure Cooker

Nutrition Facts
Servings 5.0
Amount Per Serving
calories 194
% Daily Value *
Total Fat 16 g	25 %
Saturated Fat 0 g	0 %
Monounsaturated Fat 0g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 398 mg	17 %
Potassium 56 mg	2 %
Total Carbohydrate 2 g	1 %
Dietary Fiber 0 g	1 %
Sugars 0 g
Protein 51 g	103%
Vitamin A	2 %
Vitamin C	2 %
Calcium	0 %
Iron	1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

1. Chicken - 2 pounds (skinless, bone-in)-I used breast and thighs
2. Pearl onions - 6 (peeled and chopped)- Check notes

3. Cinnamon - 1-inch stick

4. Bay leaf - 1

5. Cloves - 4 nos

6. Cumin/ Jeera powder - 1/4 teaspoon 

7. Pepper Powder- 1/2 teaspoon or as required

8. Ginger and Garlic paste - 1 teaspoon
9. Turmeric Powder - 1/8 teaspoon

10. Mint - 1 sprig

11. Coriander leaves - 4-5 sprigs (chopped)

12. Water - 8 cups (cold)

13. Salt to taste

14. Organic Egg - 2 (whites only)

DIRECTIONS

1. In a pressure cooker, add all the ingredients except the egg and coriander leaves. Ensure that the chicken is submerged completely. Close the lid and turn the heat to medium-high. (Check notes)

2. Cook until 2 whistles and set aside for the pressure to release.

3. Carefully open the lid to fish out the whole spices (cinnamon stick, cloves, bay leaf, and mint sprig).

4. Remove the chicken pieces and set aside to cool slightly. Shred the chicken to bite size pieces and discard the bones.

5. Return the shredded chicken to the cooker and turn the heat again to bring it to a boil.

6. Lower the heat and pour the egg white into the soup in a slow but steady stream. Gently give it a stir only in 1 direction. In less than a minute you will find the cooked egg whites flowering up. Garnish with freshly chopped coriander leaves.

7. Ladle into serving bowls and serve piping hot with a warm toast or dinner roll.

Enjoy sipping and stay healthy!

NOTES AND TIPS

1. Peeled pearl onions and be chopped or just smash it with your knife to release flavor. 

2. The whole spices can be bundled in a small cheesecloth for easy removal.