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Chicken Shorba

A delightful and aromatic chicken soup that blends tender chicken, fragrant spices, and fresh herbs to offer a comforting dish for any occasion.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Indian
Calories: 275
Ingredients Method Notes

Ingredients
  

For the broth
  • 1 tablespoon ghee or butter Can use ghee for a richer flavor.
  • 1 small onion, roughly chopped
  • 3-4 cloves garlic, skin on
  • 2 inches piece of ginger, roughly chopped
  • 15 stalks fresh cilantro, stems & leaves chopped separately
  • 1 bay leaf
  • 1-2 Kashmiri dried chilies Adjust for spice level.
  • 8 whole black peppercorns
  • 1 lb bone-in skinless chicken thighs and drumsticks Approximately 450g.
  • 3/4 teaspoon salt Adjust to taste.
  • 4 cups warm water
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon fresh cracked black pepper Adjust to taste.
  • 1 tablespoon heavy cream (optional) Can substitute with 1/4 cup milk.
To serve
  • 1 lemon wedges For garnish.
  • 2 chopped scallions For garnish.

Method
 

Preparation
  1. Place the pot on medium heat to warm up. Add the ghee and let it melt completely.
  2. Add the chopped onion, garlic cloves (with skins), ginger, cilantro stems, and the whole spices all at once. Sauté in the ghee for about one minute.
Cooking
  1. Layer the chicken pieces into the pot. Let the chicken lightly sear for about a minute on each side.
  2. Sprinkle salt over the chicken and pour in the warm water until it completely covers the chicken.
  3. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and cook for 35 to 45 minutes.
  4. Check halfway through and remove any foam that collects on the top.
  5. After cooking, drain the shorba, separating the broth from the chicken and vegetables.
  6. Shred or chop the chicken, discarding the bones, and return the shorba to the pot.
  7. Bring the broth to a slow simmer, stir in the shredded chicken, chopped cilantro leaves, garam masala, cracked black pepper, and heavy cream, cooking for an additional five minutes.
  8. Ladle the warm Chicken Shorba into bowls for serving, garnished with lemon slices and chopped scallions.

Notes

To elevate your Chicken Shorba, consider marinating the chicken in yogurt and spices for a few hours before cooking. To adjust spiciness, add or omit Kashmiri chilies. Cream is optional; substitute with milk for a lighter soup.