Quick and simple chicken soup

With winters numbing us, we need a good dose of soups. Here's a quick refreshing soup which won't take much time and is totally worth the trouble.

Chicken pieces: 2-3
ginger-garlic paste: 1 tbsp
Black pepper powder: 1 tsp
salt: a pinch
onion: 1/4th chopped
a few corriander leaves
vinegar: 1tsp
Cornflour: 2 tbsp
Maggie chicken stock: 3 blocks
Optional
some green peas
some green chillies chopped
some boiled noodles
some orange carrot chopped
some sweet corns

In a pan full of water add chicken pieces, onion, ginger-garlic paste, black pepper. Boil till the chicken is cooked.
Drain the water into another pan using a sieve. Shred the chicken pieces with hand. Throw the remaining ginger garlic onion paste.
In the other pan which has the boiled water, put in the chicken stock and let it boil.
You can add veggies and noodles at this point if you want to make the soup a little fulsome. Taste the salt at this level. Since the stock already has some salt in it, I put in just a pinch more. Add some water to suit the quantity you desire.
Dissolve the cornflour in a cup of water. Pour it into the pan. The soup will thicken. Add vinegar and a little more pepper powder. Serve hot!