This Chicken Soup is nothing like the pale, gloopy, gravy-like mess that comes out of a can; rather, it’s an utterly delightful, soothing and rich-flavored soup dotted with fresh vegetables and herbs and very finely minced chicken.

• 2 Tbsp salt

• 5 Tbsp unsalted butter

• 1 Tbsp turmeric powder

• 2 Carrots

• 1 Cinnamon sticks

• 4 Beans

• 2 Onion

• 3 Garlic

• 1 Tbsp coriander leaves

• 1 Bay leaves

• 150 g Chicken

• 2 Tsp cumin powder

• 2 Tsp black pepper powder

• 5 Cup water

• Pressure cook chicken, cumin powder, garlic, salt, pinch turmeric powder and water for 1 whistle on high flame. Then lower the flame and coo for 4 more whistles.

• Switch off the flame and let the pressure settle down.

• Remove the bone from cooked chicken.

• Take another pan, heat the butter and fry bay leaf, cinnamon stick.

• Add the veggies and saute for 2 Minutes in low flame and add the chicken and stock.

• Allow to a boil for 5 minutes and switch off the flame.

• Finally garnish with coriander leaves and pepper powder.