We couldn’t do a series on soup without talking about Chicken Soup. Chicken soups are wonderful for everything from a cold to a broken heart. Comfort and nutrition in a bowl. This particular recipe is for a Chicken Shorba, an Indian style chicken soup. Chicken Shorba is a light, clear, flavorful broth, infused with Indian spices and herbs. And it takes only about 15 mins to cook.
100 gms of Chicken, preferably soup pieces
1 stick Cinnamon
1/4 tsp Shahi Jeera (Black Cumin)
Few peppercorns, depending upon how peppery you like your soup
1 large Cardamom
1 Bay Leaf
2-3 cloves of Garlic, crushed
Salt to taste
1 Lime, optional
Wash the chicken thoroughly. In a pressure cooker, add the chicken pieces along with the cinnamon, cumin, peppercorns, cardamom and bay leaf. Add the garlic as well as 2 cups of water. Place the lid on the pressure cooker and place it on a high flame. Leave it on for about 4 whistles and the soup should be ready. Lower the flame and let it simmer for a few minutes. Strain the soup. Add the cooked chicken pieces back to the soup and a dash of lime before serving.
Note: If you like your soup thick, thicken it in a more wholesome manner. Instead of using corn flour or refined flour, take the pieces of chicken and grind the meat into a paste. Add this to the clear broth and bring to a boil.