CHICKEN SHORBA | SPICED CHICKEN SOUP | HEALTHY CHICKEN SOUP RECIPE

Chicken Shorba | Spiced Chicken Soup | Healthy Chicken Soup Recipe | Murgh Shorba | Chicken Shorba Soup | Chicken Soup Recipe | Soup Recipe | Chicken Soup Indian Style


Ingredients for Chicken Shorba:

Chicken pieces with bones- 300-350 gms

For the Chicken stock:
Ghee (clarified butter) or Butter- 3 tbsp
Onion, diced- 1 onion (60 gms)
Garlic with skin, crushed- 6 cloves
Coriander(cilantro) stems/stalks, roughly chopped- 1/2 cup (30 gms)
Crushed black pepper- 1 tsp
Salt- 3/4 tsp
Water- 1 litre
Turmeric Powder- a pinch (1/8 tsp)

For the Shorba:
Shredded chicken from cooked chicken pieces- 3/4 cup (from making chicken stock)
Salt for seasoning- 1/2 tsp or to taste
Crushed black Pepper- 1/2 tsp
Garam Masala Powder- 1/4 tsp
Fresh Cream- 4 tbsp
Coriander(cilantro) leaves, fine chopped - 2 tbsp

Preparation:
Peel and dice the onion, roughly crush the garlic cloves and roughly chop the coriander/cilantro stems.

Process:
To make the Chicken stock, take a cooking pan or pot and heat the ghee.
Add the crushed garlic and the cubed onion and fry on high heat for 2 mins till the onion becomes soft.
Now add the chopped coriander stems, give a mix and fry on medium heat for a minute till everything is soft and light browned.
Add the chicken pieces and the crushed peppercorns, mix and continue to fry on high to medium heat for 5-6 mins till browned.
Now add a pinch of turmeric and salt and mix & cook on low heat for 2 mins.
Add a litre of water, mix and cover & cook on low heat for 30 mins.
Switch off heat and allow it to cool a bit before straining the chicken stock in a strainer.
Take out the cooked chicken pieces too and shred the chicken pieces.

To make the Shorba, add the strained chicken stock back to the pan/pot and heat it. Also add 3/4 cup shredded chicken pieces and give a mix.
Add the salt, crushed pepper and Garam masala powder, mix and cook on low heat for 2-3 mins.
Now add the fresh cream and give a mix. Mix and stir on low heat for 2-3 mins.
Garnish with fine chopped coriander leaves.
Add a dash of lemon while serving the Shorba in a bowl.
This will yield 4 bowls of short/soup.



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