To make this easy soup, wash and clean the chicken with some lukewarm water. Then run it through some cold water to retain the texture.
Next, take 2 chicken breasts and add 3 cup of water in a pressure cooker. Then add in 1 inch ginger grated, 5-6 minced garlic cloves along with 4-5 whole peppercorns, 1 inch cinnamon. Cover the lid and pressure cook for 3 whistles.
In the meantime, wash, clean and chop veggies like 1 carrot, 1 beetroot, ½ cup baby spinach.
Next heat a pan over medium flame and add in 1 tablespoon of butter, add 2 minced garlic cloves, 1 chopped onion along with the chopped veggies. Once the chicken broth is pressure cooked, take out the chicken and allow it to cool, cut it into chunks and add it to the veggie toss. Then add in some mixed herb seasoning, salt and pepper to the chicken.
Next, add in the chicken stock to the veggie toss, season with a little more salt and add a handful of cilantro. Cover the lid and allow the soup to reduce to half. Turn off the flame, transfer the soup to the bowls and garnish with a dollop of butter, pepper and coriander leaves.