Chicken shorba, a comforting and flavorful Middle Eastern chicken soup, is the perfect remedy for a chilly evening or a touch of the sniffles. Its rich broth, infused with aromatic spices like turmeric and cumin, is a symphony of warmth and taste. Tender chicken pieces mingle with vegetables, creating a nourishing and satisfying meal that's surprisingly easy to make. Forget complicated recipes and lengthy cooking times; this version prioritizes speed and simplicity without sacrificing deliciousness. The vibrant flavors and satisfying textures will quickly become a family favorite.
This easy-to-follow recipe delivers a flavorful chicken shorba in under an hour, perfect for busy weeknights. We’ll guide you through each step, from prepping the ingredients to achieving the perfect broth consistency, ensuring a delicious and authentic result every time. Let's dive into the simple steps to create this incredible soup!
Tools Needed
- Mixer jar
- Cooker
- Knife
- Gas stove
Ingredients
- Chicken (with bones): 0.5 kg
- Ginger: 1 inch piece
- Garlic cloves: 7-8 (or 4-5 if large)
- Onion: 1 medium, roughly chopped
- Green chili: 1
- Coriander leaves: 1 cup, chopped
- Black peppercorns (whole): 1 teaspoon
- Cumin seeds: 0.5 teaspoon
- Water: 5 glasses (approx. 1 litre)
- Potato: 1 large (optional), cut into 4 pieces
- Desi ghee or butter/oil: 1 tablespoon
- Sarmaan stick pieces: 1-2
- Green cardamom: 2
- Cloves: 3
- Bay leaf: 1
- Turmeric powder: 0.5 teaspoon
- Salt: 9 teaspoons (adjust to taste)
- Lemon: 1
Step-by-Step Instructions
Step 1. Prepare the Chicken and Aromatics
- Wash the chicken well and keep it aside in a bowl.
- Grind ginger, garlic, onion, green chili, coriander leaves, black pepper, and cumin seeds with a little water (2-3 tablespoons) into a paste.
Step 2. Sauté and Brown the Chicken
- Heat ghee/butter/oil in a cooker. Add sarmaan stick pieces, green cardamoms, cloves, black peppercorns, and a bay leaf. Sauté lightly.
- Add chopped onion and sauté until softened (about a minute).
- Add the chicken and turmeric powder. Fry for 4-5 minutes until the chicken is lightly browned and the turmeric is cooked.
- Add the green paste and mix well. Add a little water to ensure all the masala is incorporated.
- Add salt and stir well. Fry until the ghee starts separating.
Step 3. Simmer and Cook in Cooker
- Add water (5 glasses/about 1 litre), mix, and add the optional potato pieces.
- Close the cooker lid, and cook on high flame for 1 whistle. Then, reduce heat to medium and cook for 2 more whistles.
- Turn off the heat. Once the cooker cools down, release the pressure and open it. Stir well.
Step 4. Finish and Serve
- Remove any coarse spices like bay leaves. Add lemon juice (after removing seeds), and stir well. Adjust salt as needed.
- Serve hot.
Read more: Red Lentil Soup with Lemon Mint Yogurt: A Food Wishes Recipe
Tips
- Using chicken with bones enhances the flavor of the broth.
- Potato is optional and can be skipped.
- Adding lemon juice provides a refreshing and amazing taste.
Nutrition
- N/A
FAQs
1. Can I use bone-in or boneless chicken for this recipe?
Either works! Bone-in chicken will add more flavor to the broth, but boneless cooks faster. Adjust cooking time accordingly.
2. What can I do if my shorba is too salty?
Add a squeeze of lemon juice or a splash of water to balance the saltiness. You can also add more vegetables to dilute the flavor.
This quick and easy chicken shorba recipe delivers a bowl of comforting warmth and delicious flavor in no time. Enjoy the satisfying taste and nourishing benefits of this versatile soup, perfect for any occasion. Now go ahead and share this flavorful recipe with your friends and family!