1.In a pot or kadhai, take water and add chopped onion (20 gm), chopped carrot, chicken pieces, celery, whole black pepper, and black pepper powder.
2. Boil on low heat for 20-25 minutes. Once done, strain the mixture.
3. Remove the chicken pieces, debone them, and set aside.
4. Heat a pot over medium heat. Once heated, add oil and butter, followed by garlic, green chilli, and onion. Sauté until the onion turns translucent.
5.Add the prepared chicken stock and bring to a boil. Season with salt, pepper powder, chilli sauce, and vinegar, stirring well.
6. In a separate bowl, mix the ragi flour with water to make a smooth slurry, ensuring there are no lumps.
7.Gradually pour the ragi slurry into the boiling soup, stirring continuously to avoid lumps.
8. Simmer the soup for another 5-10 minutes, stirring occasionally until it thickens.
9. Once the soup is ready, transfer it into serving bowls. Garnish with some shredded chicken, fresh coriander leaves, and a drizzle of fresh cream.
10. Serve hot and enjoy the nutritious ragi chicken soup with soup sticks!
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
