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Healthy Indian Chicken Soup

A simple, nourishing Indian-style chicken soup recipe — light, healthy and easy to make, perfect for beginners and cold weather.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup, starter
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 300 grams Skinless chicken breast (or boneless chicken pieces) cut into small cubes or strips
  • 1 medium Onion finely chopped
  • 1 medium Tomato chopped
  • 1 cup Mixed vegetables (carrot, beans, peas) - optional
  • 4 cups Water
  • 1 tsp Ginger-garlic paste
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chili powder (optional) adjust to taste
  • 1/2 tsp Black pepper (freshly crushed)
  • 1 tsp Salt (or to taste)
  • 1 tbsp Oil (olive or any vegetable oil)
  • 2 tbsp Fresh coriander leaves finely chopped for garnish

Equipment

  • Large pot
  • Knife
  • cutting board
  • Ladle

Method
 

  1. Heat oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
  2. Add ginger-garlic paste and sauté for about 30 seconds until raw smell disappears.
  3. Add chopped tomato and cook until it becomes soft and mushy.
  4. Add chicken pieces, turmeric powder, red chili powder (if using), black pepper and salt. Mix well and cook for 2–3 minutes until chicken surface changes color.
  5. Pour in 4 cups water. If using mixed vegetables, add them now. Stir and bring to a boil.
  6. Once boiling, reduce heat to a simmer and cook for 15–20 minutes or until chicken is cooked through and vegetables are tender.
  7. Taste the soup and adjust salt or pepper if needed. Turn off heat.
  8. Ladle soup into bowls, garnish with chopped coriander leaves and serve hot.

Notes

You can substitute chicken breast with boneless thigh. For extra flavour add a squeeze of lemon juice before serving. If you prefer a clearer broth skip tomato and veggies.