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Chicken and Vegetable Soup
Lunch • India
How to Make Chicken and Vegetable Soup (Traditional & Healthy Version)
Chicken and Vegetable Soup, known for its comforting flavors and nourishing qualities, is a classic Indian dish often enjoyed during the cooler months or as a light lunch. Rooted in the kitchens of Indian households, this soup is a wholesome blend of tender chicken pieces and seasonal sabzi (vegetables) simmered with aromatic spices like adrak (ginger), lahsun (garlic), and kali mirch (black pepper). Each region in India puts its own spin on this soup, with North Indian homes adding a dash of garam masala, while the South may incorporate curry leaves for a unique flavor profile. This soup is celebrated for its simplicity, quick preparation, and adaptability, making it a staple during festivals like Lohri or as a starter for family gatherings. Its light yet flavorful broth appeals to all age groups, and the use of local produce keeps the dish authentic and nutritious. Whether served as an appetizer or a main meal, Chicken and Vegetable Soup embodies the Indian philosophy of combining taste with health, while also providing comfort during the monsoon or winter seasons. Making this soup at home is not only economical but also allows you to control the ingredients for a healthier, low-calorie option. Perfect for those tracking their macros or looking to add more protein and fiber to their diet, this recipe is both satisfying and guilt-free.
Ingredients(for 1 medium bowl)
- 100 grams Boneless chicken breast (murgh)
- 1 medium, diced Carrot (gajar)
- 8-10, chopped French beans (sem ki phalli)
- 1/4 cup Green peas (matar)
- 1 small, finely chopped Onion (pyaaz)
- 1 inch, grated Ginger (adrak)
- 3 cloves, minced Garlic (lahsun)
- 1/2 tsp Black pepper powder (kali mirch)
- to taste Salt (namak)
- 3 cups Water or chicken stock (pani)
- 2 tbsp, chopped Fresh coriander leaves (hara dhania) - optional
- 1/4 tsp Garam masala (optional, North Indian style) - optional
- 1 tsp Lemon juice (nimbu ras) - optional
Instructions
- 1
Wash and dice the chicken breast into small bite-sized pieces. Prepare all vegetables by chopping them finely for even cooking.
5 minutes
Cut chicken and vegetables uniformly to ensure even cooking.
- 2
Heat a deep pan or handi on medium flame. Add onions, ginger, and garlic. Sauté for 2-3 minutes until fragrant and onions turn translucent.
5 minutes
Use minimal oil or skip for a lighter soup.
- 3
Add diced chicken and sauté for another 2 minutes until it changes color slightly.
2 minutes
Don’t overcook the chicken to keep it tender.
- 4
Add carrots, beans, and peas. Stir well and cook for 2-3 minutes.
3 minutes
Add seasonal vegetables for extra nutrition.
Why This Dish is Healthy
This soup is an excellent choice for a healthy Indian lunch as it's low in calories and high in protein, which helps keep you full longer. The combination of chicken and seasonal vegetables boosts immunity, supports muscle repair, and provides antioxidants. The light broth is gentle on the stomach, making it ideal for all ages, especially those recovering from illness or watching their calorie intake.
Chicken and Vegetable Soup is packed with lean protein from chicken, dietary fiber from fresh vegetables, and is low in fat. This soup offers vitamins A and C from carrots and peas, along with essential minerals like potassium and magnesium. The use of minimal oil and absence of cream or butter makes it a heart-healthy choice, suitable for those aiming for weight management or balanced nutrition.
Pro Tips
- 💡Tip 1: Use homemade chicken stock for richer flavor and extra nutrition.
- 💡Tip 2: Add a pinch of kasuri methi (dried fenugreek leaves) for a North Indian aroma.
- 💡Tip 3: For a thicker broth, mash some vegetables before serving.
Storage & Serving
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Avoid freezing as vegetables can lose texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
