With spices and the fragrance of coriander leaves, it is apt for keeping the body warm during rainy days and comforting when feeling unwell. Generally, soups are made by simmering ingredients over low heat. This recipe takes it a step further by sautéing the spices and aromatics first, releasing extra depth of tastes.
Make-Ahead Chicken Soup
Why makes Chicken Soup with Spices different than other types of chicken soups?
Enhanced Flavor
It tastes even better the next day, as spices and herbs infuse the broth more
deeply after resting.
Convenience / Meal Prep
Save time on busy days. Just reheat instead of cooking from scratch.
Safe Storage
Keeps well in the fridge for 3 to 4 days in an airtight container.
Versatile Leftovers
Use as a base for noodles, or extra vegetables the next day (CHICKEN NOODLE SOUP/SOTO AYAM).
Overall, Indian chicken soup is a
revelation of aromas and spices, with tender chicken that satisfies both the
palate and the soul.
Ingredients for Chicken Soup
10 medium size chicken pieces (mix with 1 tsp corn flour and 1 tsp turmeric powder)
1 tsp ginger paste
1 tsp garlic paste
1 medium size tomato - sliced
2 cups water (or as needed)
Salt and crushed pepper to taste
Spice Powders
1 tsp coriander powder
½ tsp fennel powder
½ tsp cumin powder
2 small bay leaves
1 tbsp oil
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
How to Make Chicken Soup
Head oil, saute ginger paste and garlic
paste.
Add tomato, stir to combine in.
Add chicken, and stir all ingredient together.
Pour water and stir
Add all the spice powders, stir and allow chicken to cook over low heat.
Once chicken is cooked, set aside.
In a pan, heat the 1tbsp oil and temper onion,
spices, and coriander leaves.
Tip into soup mixture and stir in.
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