Chicken soup

Ingredients:

 Chopped chicken with bone                      1

Corn flour                                                  ¼     cup

Chicken-breast   (skinless, boneless)         2    (medium)

Egg                                                             1  

Carrot    (grated)                                        ½    cup

Garlic cloves                                                2

Flat leaf Parsley                                           1 oz

Fresh mint                                                    2 oz

Soya sauce                                                  ½ tea spoon

Vinegar                                                        1 table spoon

Onion      (sliced)                                         1 table spoon

Salt   to taste

Directions:

Boil chopped chicken and chicken-breast for half an hour in a 4 quart saucepan. ¾ of the saucepan should be filled up with water.

Take away chicken from saucepan with slotted spoon.

Place mint, Parsley leaf, grated carrot, garlic cloves in a colander. Rinse in cool water and drain. Place them in a blender or, food processor. Blend them until the paste becomes smooth.

Add the paste, salt, onion and Soya sauce into the soup and stir until it mix up properly.

Now, shred the boiled chicken-breast and add into the soup.

Bit an egg. Add it in a thin stream and stir with a fork at the same time.

Mix corn flour with ½ cup of normal water, add vinegar then add the mixture in soup.

Boil for few minutes.

Now, delicious chicken soup is ready to serve in a soup bowl.