This soup is hearty yet pleasing on the palate and gentle on the tummy. My son's been fighting a viral infection in the GI tract, so the doctors advised that I keep him on a light diet. I wanted to make something which filled him up, did not upset his sensitive tummy and at the same time was appealing to him. I did not use any seasoning in this except for salt and pepper. I served him a brothy version with more potato pieces than chicken along with some water-crackers. He is not a fan of toast.
- Chicken - 2 Cups, cut into bite-sized pieces
- Potatoes - 1 Cup, cut into small cubes
- Onions - 3/4 Cup, cut into chunky squares, similar size as potatoes
- Green Bell Pepper - 3/4 Cup, cut into squares, similar in size as the potatoes
- Cilantro - 2 tbsp, finely chopped
- Garlic - 2 fat cloves, finely chopped
- Ginger - 1/2 tsp, grated
- Pepper - 3/4 tsp (or more if you prefer it)
- Salt to taste
- Chicken broth - 3 Cups
- Oil - 1/2 tbsp
- Lemon juice - 1 or 2 squeezes (optional)
In a pan, heat the oil and fry garlic till fragrant. Add the potatoes and fry for few minutes till it starts getting done on the outsides. Throw in the bell pepper squares, onions and bite-sized chicken and cook till the chicken is cooked through on medium heat. Then add salt, freshly ground pepper, grated ginger and give it a quick stir for a minute or so. By now the potatoes should be fork tender. Lastly the chicken broth and cilantro goes in. Cook for just a bit till the broth reduces a wee bit and absorbs all the flavors. Serve warm. The husband and I ate some cheese sandwiches with it. It was a relief to see my son enjoy the soup. You can add a squeeze of lemon juice to brighten up the flavor more. I had run out of lemons, so skipped it!