A tasty combination soup. Good way to start any meal.

Servings: 4 | Time To Prepare: 60 Minutes | Submitted By: J.K. Nag


  • 6, Drumsticks Thighs (2lb) Chicken
  • 1.5, lb. Shrimp
  • 1, Chopped Onion
  • 2, Pods (chopped fine) Garlic
  • 2, Small (chopped) Bell Pepper
  • 1, Stalk (chopped) Celery
  • 1, Medium bunch Parsley
  • 3, Chopped Green Chili
  • 4, Cups Chicken Stock
  • 2, Tbsp Cooking Oil
  • 0.25, Cup All Purpose Flour
  • To taste Salt
  • 0.5, Tsp Peppercorns
  • 1, Large (Chopped) Tomato
  • 3, Stalks Cilantro


  1. Heat oil in a non-stick pan. Add the flour and cook over low to medium heat for 10-15 minutes, stirring constantly until flour is chestnut brown.
  2. Add the chopped onion, garlic, bell pepper and celery. Continue cooking with regular stirring for another 8 – 10 minutes until the vegetables are lightly browned.
  3. Stir in the tomato, half of the chopped cilantro and parsley, chicken stock, salt and pepper and bring to a boil.
  4. Add the chicken and simmer for 30 minutes. Add the shrimp and simmer for an additional 15 minutes.
  5. Remove from heat, take out the drumsticks and allow to cool. Then shred the chicken discarding the bones.
  6. Add the shredded chicken, chopped cilantro and parsley and 1/2 teaspoon of lemon juice. Serve hot.

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