Beetroot Noodles & Chicken Soup

Step 1

Instructions: . Prepare the Shirataki Noodles: - Rinse the Shirataki noodles under cold water and drain them. Set aside. . Cook the Chicken: - In a large pot, add the minced chicken and enough water (or broth) to cover it. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through (about - minutes). Remove the chicken and set aside, reserving the broth. . Sauté the Aromatics: - In the pressure cooker , add the chopped onion, green chilies, cinnamon stick, cardamom pods, and cloves. Sauté over medium heat for about minutes until the onions are soft. . Add Beetroots: - Add the chopped beetroot to the pressure cooker and stir well. Cover the cooker and cook for minutes in low flame and minute in high flame . Let it cool. . Blend the Soup. - Using an immersion blender or mixer grinder blend the soup until smooth. If you prefer a chunkier texture, blend only half of it. . Add Chicken and Noodles: - Return the cooked minced chicken to the pot. Add the Shirataki noodles and stir to combine. Heat through for another minutes. . Season and Serve: - Season with salt to taste. Serve hot, garnished with fresh coriander if desired. Enjoy! This soup is packed with flavor and nutrients, perfect for a healthy meal without added oil!