Best Chicken Soup - Indian Style

What comes to mind when you think of Indian Chicken Soup? Surely, it’s the magical role of spices that add much-loved enhancement, wouldn’t you agree (SIMPLE AND HEARTY LAMB SOUP)? Making soups can be simplified, but if you enjoy grinding and pounding spices, I salute you. 

For the rest of us, like Ms. Nava, no worries! We have the convenience of spice powders, readily available from various brands at shops or grocers. Trust me, these powdered spices are no less flavorful - I’ve been using them for years and love trying different brands.

This Indian Chicken Soup is health is wealth till the last drop. Tender chicken pieces, infused with aromatic spices (BEST MUTTON RENDANG RECIPE) and garnished with fresh coriander leaves, make this soup a delight. You’ll notice I added 1 teaspoon of corn flour to the chicken. Wondering why? It prevents the chicken from breaking up and also acts as a mild thickening agent. Just a little, though - we don’t want corn flour overpowering the deliciousness of the soup.

 

Indian Chicken Soup is not only comforting but also a great remedy for flu and colds. Enjoy it on its own, or pair it with rice and a side dish (EASY VEGETARIAN SALAD RECIPES). You’ll love me even more for sharing this spectacular recipe. Let’s cook! Love you.

Ingredients (adjust per quantity and per serving)

10 medium size chicken pieces (mix with 1 tsp cornflour and 1 tsp turmeric powder)

1 tsp ginger paste

1 tsp garlic paste

1 medium size tomato  - sliced

1 tsp coriander powder

½ tsp fennel powder

½ tsp cumin powder

2 small bay leaves

1 tbsp oil

2 cups water (or as needed)

Salt and crushed pepper to taste

 

For Tempering

1 tbsp oil

1 medium size red onion  - chopped

Spices  - 1 broken cinnamon, 1 star anise, 4 bruised cardamoms, and 3 cloves

1 handful of coriander leaves

 

Method

Head 1 tbsp oil, saute ginger paste and garlic paste.

Add tomato, stir to combine in and next, add chicken.

Stir to combine all the ingredients well.

Pour water, stir and allow chicken to cook.

Also, season with salt and pepper.

Once chicken is cooked, set aside.

Now, heat the 1tbsp oil and temper onion, spices, and coriander leaves.
Tip into soup mixture and stir in. 

(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).