Chicken Soup

The day was not at all a good today. Though, I started very early, and I was very much optimistic that I could do a lot of things. Before going swimming, I thought I could finish all the household chores, including cooking. However, the clock didn’t show any sympathy to me. Very quickly, it started ticking 9:30. I stopped everything, and I rushed to swimming class. 

I thought I could cross one level, but I couldn’t. Rushing back home, I set my target to finish every possible home related job within eleven, but again I failed. My to-do list was pretty long, and on the other hand kid’s school was going to dismissed early.  I had cake baking in my list. Instead of baking a big cake, I thought of baking cup cakes. I was simultaneously  preparing some crafts for my kid. In that hodgepodge, I forgot to put baking powder in the cup cake batter. So, it became flat cup cake, another failure. I didn’t get time to make cookie dough, but going to kid’s school. He was grumpy. After rushing back from school, I made cookie dough. At the end of the day at least I got success in baking cookie. 
Anyway, my son is down with bad cold. So. I cooked this simple chicken soup for him. Here is the recipe.

Serving size 3

Boneless four chicken leg pieces (You can use boneless chicken breast)
One cup of frozen peas (You can use fresh green peas.)
One medium sized onion
One small carrot
One big sprig of rosemary
One tsp. ginger paste
One tsp. garlic powder
Two bay leaves
One fourth cup fresh tomato paste
One tbsp of olive oil
Salt to taste
Dash of freshly ground black pepper corn

Method: 
Cut the chicken into small piece. Cut the onion into cubes. Peel the carrot, cut into small cubes.  Heat one tbsp. of olive oil on a heavy bottom deep pan in medium.  Add ginger paste. Stir it lightly. Add chicken pieces, and onion into it. Lightly stir, then cover the pan, and let it cook. Stir it occasionally, about 5 minutes let it cook.
Scrape the bottom, to avoid scorching. Add green peas, carrot, tomato paste, give a good stir, cover the pan and let it cook, about 8-10 minutes. Uncover the pan, pour 3-4 cups of water. Add bay leaves, and rosemary sprig. Cover the pan and let it cook in medium heat. After 10 minute, uncover the pan scoop out the bay leaves, and let it cook. About 5 minutes, scoop out the rosemary sprig. Few of the leaves may go into the soup. Don’t worry about that. Let them stay in the soup. Check the chicken pieces, and carrots. If they are tender, then don’t cover the pan. Raise the heat, and cook until desired consistency of the soup reached. Sprinkle pepper powder, before serving.