Take 500 grams of chicken with bone, wash them nicely and keep them in a bowl aside. (Pro tip: Never make chicken soup with boneless chicken because the juice from the bones adds to the taste).

Now, take 1 piece of medium size carrot and cut in round pieces, 1 piece of medium size onion and finely slice it, 2 stems of coriander, a piece of ginger of 1-inch size and crush it, and 2 cloves of deskinned and crushed garlic. Keep them aside.

Heat 1 tbsp of olive oil in a wok or a frying pan on a medium flame. When the oil is hot, put a piece of bay leaf (torn in half) and 15 pieces of black peppercorns along with the sliced onions and carrots in it. Fry them for a minute or so.

When the onions turn translucent and the raw smell from them is gone, add the crushed ginger and garlic cloves. Fry them for half a minute or so.

Then, add the two coriander stems. Mix everything nicely.

Now, add the chicken pieces.

Stir and fry them on a medium flame for about 6 to 7 minutes until the chicken changes its color as shown in the image. Now add, 1 tsp of salt. Mix it well.

Then, add 10 cups or 2 liters of water to it. Mix everything nicely.

Turn the flame of the gas stove to high and bring the soup to a boil. When it does, remove the scum or froth from the soup with a ladle.

Now, turn the flame of the gas stove to medium and cover and cook the soup for at least 45 minutes. (Pro tip: The more you boil the soup, the tastier and healthier it will be).

When it is done, switch off the gas stove and strain the water. Let the chicken and vegetables sit for some time to cool down nicely.

Now, separate the pieces of chicken and carrots and discard the other ingredients.

Then, separate the chicken meat from the bones.

Crack and whisk an egg in a separate bowl.

In another bowl, take 2 tsp of corn flour, add water and make a slurry which is not too thick or too runny, as shown in the image below.

Now, heat the frying pan and pour the chicken stalk in it. (Pro tip: Pour the chicken stalk very carefully, leaving a little bit at the end. Adding this will spoil the color of the chicken soup).

Then, add ½ tsp of black pepper powder. Mix it nicely.

Now, add the shredded chicken to the stalk. Bring it to a boil on a high flame. Now, to thicken the chicken stalk, add the corn flour slurry gradually and stir the stalk continuously on a high flame. Let it cook for another two to three minutes. (Pro tip: Never add corn flour to the stalk all at once and never stop stirring while adding it. This will prevent forming lumps of corn flour in the soup which will spoil the texture and taste of the soup).

Now, add the whisked egg to the soup. Stir it gently with the ladle. This will shred the egg and give the authentic appearance of a chicken soup as you have in the restaurants.

Check the consistency of the soup.

Finally, add 1 tbsp of finely chopped coriander leaves and 1 tsp of spring onion greens to the soup and mix them nicely.

Your homemade tasty and healthy chicken soup is eventually ready to enjoy. Transfer it to a serving bowl and enjoy hot.