Restaurant-Style Chicken Vegetable Soup Recipe (for 20 persons)

Restaurant-Style Chicken Vegetable Soup Recipe (for 20 persons)

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Overview:

• Dish: Chicken Vegetable Soup
• Cuisine: Pakistani/Continental
• Meal Type: Starter / Light Meal
• Portion Size: 300 ml per person

Total Yield:

• 6 Liters of Soup (Approx.)

Ingredients (All easily available in Pakistan):

Protein:

• Chicken (with bone, preferably leg and thigh) - 2.5 kg

Vegetables:

• Carrots (dice) - 500 g
• Cabbage (shredded) - 500 g
• Sweet Corn Kernels - 500 g (canned or fresh)
• Green Beans (chopped) - 300 g
• Spring Onion (bulbs & green parts separated) - 200 g
• Onion (medium, diced) - 300 g
• Garlic (minced) - 50 g
• Ginger (minced) - 50 g

Liquids:

• Water - 8 Liters
• Chicken Stock Powder or Cubes - as needed (around 6 tbsp or 6 cubes)

Seasonings & Condiments:

• Salt - to taste (~3 tbsp)
• Black Pepper (freshly ground) - 2 tbsp
• White Pepper Powder - 1 tbsp
• Soy Sauce - 5 tbsp
• Vinegar - 3 tbsp
• Green Chili Sauce - 3 tbsp (optional, adjust for spice level)

Thickeners:

• Corn flour (cornstarch) - 150 g (mixed with 500 ml water for slurry)

Garnish:

• Fresh Coriander Leaves - handful (chopped)
• Lemon Wedges - optional

Professional Kitchen "Menu Table":

	Dish Main Ingredients Prep Method Cooking Method Garnish Chicken Vegetable Soup Chicken, Carrot, Cabbage, Sweet Corn, Green Beans Dicing, Shredding, Chopping, Simmering Boiling, Simmering, Thickening Coriander, Lemon Wedges

Complete Step-by-Step Cooking Method:

Step 1: Make the Chicken Stock

• In a large stock pot, add 8 liters water.
• Add chicken pieces, diced onion, minced garlic, minced ginger.
• Bring to a boil, skim any scum from the top.
• Add chicken stock powder/cubes.
• Lower to simmer and cook gently for 45 minutes.

Step 2: Prepare Vegetables

• While stock is simmering, blanch diced carrots and chopped beans separately in salted boiling water for 2 minutes each; shock in cold water to retain color.
• Shred cabbage and keep aside.
• Prepare corn slurry by mixing 150 g corn flour with 500 ml cold water.

Step 3: Shred Chicken

• After 45 minutes, remove chicken from stock.
• Cool slightly, then shred the meat into bite-size pieces, discarding bones.

Step 4: Assemble the Soup

• Strain the stock to remove onion, ginger, garlic solids (optional, for a cleaner broth).
• Bring the clear stock back to simmer.
• Add shredded chicken back into the stock.
• Add carrots, beans, sweet corn, cabbage.
• Simmer for 10 minutes.

Step 5: Season the Soup

• Add salt, black pepper, white pepper.
• Stir in soy sauce, vinegar, and green chili sauce (if using).

Step 6: Thicken the Soup

• Slowly drizzle in the corn flour slurry while stirring constantly.
• Allow to simmer until soup thickens to a silky consistency (about 5 minutes).

Step 7: Final Touches

• Add spring onion greens just before turning off the heat.
• Adjust seasoning if needed.

Step 8: Serve

• Ladle 300 ml soup per person into bowls.
• Garnish with fresh coriander and lemon wedge.

Notes for Best Results:

• Always add corn slurry in small amounts to control thickness.
• Maintain a gentle simmer; vigorous boiling will make the soup cloudy.
• Fresh vegetables and fresh chicken make a huge difference in flavor.

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Written By: IKRAM SAEED

WhatsApp: +92 302 4226053

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