Assalamu alaikum wr wb
There is a story behind the name of this recipe that I’m about to share. I’m a huge soup making fan, from scratch so I told my children, my boys that this soup that I had prepared was called : “Tiger Soup!” It’s similarly like the story of “Button soup” or “Stone soup”.
It does not mean it’s made from Tigers. But, that the vegetables inside, mainly the grated carrots and fried onions would resemble the stripes of the tiger, and the healthy vegetables, chicken if I’m using meat, and spices would give them strength like a tiger would be.
This made them love the soup even more, and more determined to eat it whenever I’d prepare it.
I’m about to share the recipe with you, in hopes that you too can pass on the same tradition to your own families, and their families and your friends, and so forth.
Here it goes;
Bismillah-ir Rahmaan-ir Raheem.
1 pound boneless chicken, cooked, and shredded or cubed (you can also use rotisserie / tandoori chicken, boneless cubed or shredded).
2 Tbsp olive oil
1 tsp of salt
1 tsp chili powder
1/2 tsp black pepper
1/2 tsp garlic ginger paste
1/2 tsp onion powder
2 halal chicken or veg broth cubes…. You can do without this..it’s not necessarily, if you do not use this option, you can use cornstarch in place with 1 tsp of that, with spices and herbs of your own taste and preference.
1 onion diced
vegetables, ranging in from corn, green beans, bell peppers, spring onions, broccoli, etc. (anything you would prefer) carrots too. shred the carrots, grate it to thin strips.
1/2 cup orzo pasta, or noodles, or alphabet pasta…your own preference.
1. In a large pot, add oil. On medium-high heat, add onions and bell peppers and spring onions. Cook for several minutes until the onions become or start to become a light brown color.
2. Add the cubes of broth if you’re using that….and mash it into the onions, use a masher if you have to. If you are not using the cube broth method, you can add the cornstarch and spices/herbs instead.
3. Add the spices of salt, red chili powder, garlic ginger paste, black pepper, onion powder. Mash that or blend that into the onions, and bell peppers.
4. Add shredded chicken, or chicken, and shredded carrots, mix well.
5. Add water….as much as you like…
6. Add vegetables…(YOU can steam this ahead of time)
7. Add orzo pasta.
8. Cook on medium-high heat, stirring often, making sure that the flavors blend in with the soup and it becomes soup like, and the vegetables are cooked, and the chicken looks like it’s ready. You can tell it’s ready when a strong aroma comes from it making it unbearable to wait any longer, also the vegetables become soft, and the chicken is good, and the pasta is tender.
9. Taste it, see if more spices are necessary especially if you’re into spicy kind. If you are you can add either vinegar or lemon juice to give it that hot and sour taste, and even soy sauce to give it that chinese soup like taste.
Or even you can use ramen noodles in place of the pasta, or not even use chicken in it at all and use vegetarian completely.
This goes really well with toasted toast, or pita bread, or just on its own.
Also there is an option that some if they cannot consume it with the vegetables inside, they can blend it all in and use that way, or add some milk or cream to give it that thick, creamy taste.
There are a lot of variations out there, yet this always seems to do the trick for me.
Also if you have black seed available this also goes very, very well into the soup.
BUT make sure that the black seed is really black seed, and not something else, like choowa’s manglina….(ha ha….j/k…..but yes please make sure, and don’t taste to test it, but just know the difference).