Macaroni Chicken Soup with step by step photos and video.
Indian Style Macaroni Chicken Soup is a delicious appetizing bowl of soup. Unlike regular Macaroni Soup , it’s not filled with veggies and cream . This bowl of soup is having all Indian spices ,which makes it more palatable and utterly delicious.
Even while writing this post , I am salivating for the taste it holds.Loads of fresh mint , used here brings out deliciousness for this soup . Believe me , you cant stop yourself without asking for more and more.
One may feel I am exaggerating more ,but I really loved the taste . Everyone at home ,love this soup .Though ,it is a very good appetizer , I often serve this for weekend brunch.
Unlike other Pasta or macaroni ,here pasta is not cooked separately. Everything is cooked all together in a pressure cooker. As pasta is cooked ,along with chicken not extra cornstarch is added here to get soup consistency. My lil boy has given many names for this soup like Biryani Soup and Pasta Soup, as he gets taste of biryani also and pasta too . I really didn’t know what to call this soup has ,so named it as Indian Style Macaroni Chicken Soup or Desi Macaroni Chicken Soup
It’s a perfect appetizer for any kind of parties.Or else you can even serve this for weekend brunch as I do 🙂 One more delicious chicken soup recipe on blog is Lemon Coriander Chicken Soup.
Table of Contents
Recipe Card on Indian Style Macaroni Chicken Soup
Indian Style Macaroni Chicken Soup
Ingredients
- 250 grams Chicken Breasts
- 1 Cup Macaroni Pasta Shells
- 3/4 Cup Onion Chopped or 1 Large Onion
- 1/2 Tbsp Ginger paste or 1 inch ginger crushed
- 1/2 Tbsp Garlic Paste or 6-7 garlic cloves
- 1/2 Cup Tomato Chopped or 1 medium sized tomato
- 1 Cup Mint Leaves firmly pressed
- 2 Tbsp Chopped Coriander leaves
- 1/2 Tsp Red chilli Powder
- 1 Tsp Coriander Powder
- 1/4 Tsp Garam Masala or Biryani masala Powder
- 1/2 Tsp Cumin / Jeera Powder
- 1/4 Tsp Turmeric Powder
- 1/2 Tsp Black Pepper powder
- 3/4-1 Tsp Salt or as needed
- 2 Tsp Oil
- 1/2 Tbsp Lemon Juice
- 1 Tsp Ginger Julienne for garnishing
- 2 cups Water
Instructions
- Wash and clean chicken breasts (boneless) , cut into small cubes and set it aside.
- Heat 1 Tsp oil ,in a pressure cooker, add chopped onions and saute well.
- Add ginger garlic paste ,chopped green chillies and fry well , till raw smell goes off.
- Add 1 chopped tomato, turmeric powder ,red chilli powder , cumin powder and garam masala .
- Mix well everything and allow tomato to cook for 3-4 minutes. Add mint and coriander leaves ,mix well everything.
- Add boneless chicken , salt and mix well everything . Allow chicken to cook, till raw smell of chicken goes off. It takes around 5-7 minutes.
- Whilst ,take 1 cup of macaroni pasta ,wash and soak it in 1/2 cup water for 5 minutes.
- Now , add 1 1/2 cup of water and soaked pasta along with water.
- Add 1/2-3/4 tsp of salt and pressure cook for a whistle. Give standing time of 5 minutes and carefully release the pressure manually.
- Give a quick stir , add lime juice , black pepper powder and 1 Tsp of ginger juliennes.
- Serve hot , garnish with coriander leaves and ginger juliennes.
Video
Step by Step Directions on making of Indian Style Macaroni Chicken Soup :
Wash and clean chicken breasts (boneless) , cut into small cubes and set it aside.
Heat 1 Tsp oil ,in a pressure cooker, add chopped onions and saute well.
Add ginger garlic paste ,chopped green chillies and fry well , till raw smell goes off.
Add 1 chopped tomato, turmeric powder ,red chilli powder , cumin powder and garam masala .
Mix well everything and allow tomato to cook for 3-4 minutes. Add mint and coriander leaves ,mix well everything.
Add boneless chicken , salt and mix well everything . Allow chicken to cook, till raw smell of chicken goes off. It takes around 5-7 minutes.
Whilst ,take 1 cup of macaroni pasta ,wash and soak it in 1/2 cup water for 5 minutes.If possible ,consider using Whole Wheat Pasta
Now , add 1 1/2 cup of water and soaked pasta along with water.
Add 1/2-3/4 tsp of salt and pressure cook for a whistle.
Give standing time of 5 minutes and carefully release the pressure manually and give a quick stir.
Add lime juice , black pepper powder and 1 Tsp of ginger juliennes.
Serve hot , garnish with coriander leaves and ginger juliennes.
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