CHETTINAD CHICKEN SOUP RECIPE  - SERVES: 4 Energy Value: 130 CAL PER SERVING

Ingredients	How to?
200 gms Chicken Bone (chopped) A few Coriander Leaves (chopped) 1 tsp Turmeric Powder ½ tbsp Lemon Juice 2 Onions (chopped) 1 Green Chilli (chopped) 2 tsp Pepper Powder ½ tsp Fennel Seed (Saunf) (powdered) 1 Tomato (grind to paste) 2 tsp Cumin Seeds (Jeera) 6 cloves Garlic (chopped) 2 tsp Oil Salt (to taste)	Clean the chicken bone and place into a saucepan. Add pepper, cumin seeds and garlic into the chicken with sufficient water (2 cups). Add turmeric powder and tomato and boil for 10 minutes or till the chicken becomes soft. Thereafter stir in coriander leaves and salt. Take another saucepan and heat oil. Put in fennel seeds, onion, and green chili into the oil and fry for a minute, till onion is translucent. Pour the soup into the pan and simmer for a few minutes. Remove from the heat and drizzle with lemon juice. Suggestions: Serve hot.