Weather is cooling down here when rest of the world is warming up. And that means soups are back on the menu. Last week I decided on this Indian style chicken soup which I always loved. To be honest, I have been looking for this recipe for quite a while now, but with no success. So I made up my mind to recreate it with the help of a few basic soup ingredients and my taste buds. I wasn’t expecting anything superb, but it turned out to be a winner 🙂
Ingredients
- ▢ 250 g chicken breast fillet
- ▢ 2 shallots sliced
- ▢ ¼ teaspoon ground cumin
- ▢ ¼ teaspoon cumin seeds
- ▢ ¼ teaspoon fennel seeds
- ▢ ½ teaspoon ground coriander
- ▢ 1 tablespoon corn flour mixed with ¼ cup (62.5 ml) water
- ▢ 1 chicken stock cube
- ▢ Freshly ground black pepper
- ▢ Salt
- ▢ 1 sprig of curry leaves
- ▢ Oil
Instructions
- Cut chicken fillet into cubes, and cook them in 5 cups of water. When cooled, shred the chicken and keep aside. Reserve the liquid as well.
- Meanwhile, splutter cumin and fennel seeds in hot oil in another pan. Add in the spices - ground coriander and ground cumin. Add shallots and fry for a while. Throw in chicken pieces, reserved liquid, corn flour, chicken stock cube, and curry leaves. Allow the soup to come to a boil, then simmer, covered, until it thickens. At this stage, you can check the seasoning, and add more salt if needed. Also add a generous amount of freshly ground black pepper depending on your taste.
- Serve hot chicken soup with crusty bread.
Nutrition
Ingredients
- ▢ 250 g chicken breast fillet
- ▢ 2 shallots sliced
- ▢ ¼ teaspoon ground cumin
- ▢ ¼ teaspoon cumin seeds
- ▢ ¼ teaspoon fennel seeds
- ▢ ½ teaspoon ground coriander
- ▢ 1 tablespoon corn flour mixed with ¼ cup (62.5 ml) water
- ▢ 1 chicken stock cube
- ▢ Freshly ground black pepper
- ▢ Salt
- ▢ 1 sprig of curry leaves
- ▢ Oil
Instructions
- Cut chicken fillet into cubes, and cook them in 5 cups of water. When cooled, shred the chicken and keep aside. Reserve the liquid as well.
- Meanwhile, splutter cumin and fennel seeds in hot oil in another pan. Add in the spices - ground coriander and ground cumin. Add shallots and fry for a while. Throw in chicken pieces, reserved liquid, corn flour, chicken stock cube, and curry leaves. Allow the soup to come to a boil, then simmer, covered, until it thickens. At this stage, you can check the seasoning, and add more salt if needed. Also add a generous amount of freshly ground black pepper depending on your taste.
- Serve hot chicken soup with crusty bread.
