Chicken Shorba (Indian Spiced Chicken Soup)

This traditional Indian shorba combines lean chicken breast with digestive whole spices to create an invigorating, high-protein clear soup.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 480 g raw chicken breast, cubed · 538 kcal in the whole recipe
• 13 g ghee (clarified butter) · 114 kcal in the whole recipe
• 120 g onion, finely chopped · 48 kcal in the whole recipe
• 120 g tomato, diced · 22 kcal in the whole recipe
• 6 g fresh ginger, grated · 5 kcal in the whole recipe
• 12 g garlic, minced · 18 kcal in the whole recipe
• 800 g unsalted chicken broth · 48 kcal in the whole recipe
• 15 g fresh cilantro, finely chopped · 4 kcal in the whole recipe
• Whole and ground spices: cumin seeds, turmeric, black pepper, cardamom, bay leaf, salt

Method

1. Heat 13 g ghee in a deep pot over medium heat and sauté 120 g chopped onion, 6 g grated ginger, and 12 g minced garlic for 3 minutes until translucent.

   

2. Add 120 g diced tomato along with whole cumin seeds, cardamom, and bay leaf, stirring for 2 minutes until the tomato softens.

   

3. Add 480 g cubed chicken breast and stir-fry for 4 minutes until the outer surfaces turn white.

   

4. Pour in 800 g chicken broth, ground turmeric, black pepper, and salt; bring to a simmer, cover, and cook on low heat (90°C / 195°F) for 15 minutes.

   

5. Stir in 15 g fresh chopped cilantro, remove the whole spices if desired, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.