Warm Chicken Soup
Lunch • India
How to Make Warm Chicken Soup (Traditional & Healthy Version)
Warm Chicken Soup, or 'Murg Shorba', is a comforting and nourishing dish cherished across India, especially during chilly evenings and monsoon rains. With its roots in Mughal cuisine, this soup has been embraced by many regions, each adding their own touch with local spices and seasonal vegetables. The aromatic blend of ginger, garlic, and garam masala gives this shorba its distinctive Indian taste, making it a popular choice during festivals like Diwali and Navratri, where light and wholesome meals are preferred. This healthy chicken soup is both light and filling, perfect for a lunch that doesn't weigh you down. In India, it is often served to those recovering from illness, as the warm broth is believed to aid digestion and boost immunity. The addition of fresh coriander (dhaniya) and a squeeze of lime enhances its refreshing quality. Whether enjoyed in a bustling Punjabi household or as a street-side delight in Kolkata, Warm Chicken Soup is a versatile recipe that adapts beautifully to personal preferences and seasonal produce. Its gentle spices and nourishing ingredients make it an ideal lunch option for both adults and kids.
Ingredients(for 1 medium bowl per person)
- 200 grams Boneless chicken breast (murg)
- 1 small, finely chopped Onion (pyaaz)
- 1 medium, diced Carrot (gajar)
- 1 inch, grated Fresh ginger (adrak)
- 3 cloves, minced Garlic (lahsun)
- 1, slit Green chilli (hari mirch) - optional
- 1/2 tsp Black pepper powder (kali mirch)
- 1/2 tsp Garam masala (optional for extra flavor) - optional
- to taste Salt (namak)
- 2 tbsp, chopped Fresh coriander leaves (dhaniya patta)
- 1 tsp Lemon juice (nimbu ras) - optional
- 4 cups Water (pani)
- 1 tsp Olive oil (or cold-pressed mustard oil)
Instructions
- 1
Heat olive oil in a deep pan (patila) over medium flame. Add chopped onions, grated ginger, and minced garlic. Sauté until onions turn translucent and aromatic.
5 minutes
Keep stirring to avoid burning the garlic and ginger.
- 2
Add diced carrots and green chilli. Cook for 2 minutes until the vegetables soften slightly.
2 minutes
For a milder soup, skip the green chilli.
- 3
Add boneless chicken pieces to the pan. Sauté until the chicken turns white from all sides.
3 minutes
Cut chicken into small cubes for quicker cooking.
- 4
Pour in 4 cups of water. Season with salt, black pepper powder, and garam masala (if using). Mix well.
1 minute
Use homemade chicken stock for richer flavor if available.
Why This Dish is Healthy
Choosing Warm Chicken Soup for lunch ensures a balanced meal rich in protein and essential micronutrients. The use of minimal oil and fresh, seasonal vegetables keeps the calorie count low while maximizing nutritional value. The clear broth is hydrating and satisfying, supporting healthy metabolism and immune function. This dish aligns perfectly with healthy eating goals and is easy to digest.
This Warm Chicken Soup is loaded with lean protein from chicken, making it an excellent source of essential amino acids for muscle repair and overall health. The carrots and onions provide dietary fiber, vitamin A, and antioxidants, while ginger and garlic are known for their anti-inflammatory and immunity-boosting properties. Low in fat and calories, this soup is ideal for weight management and is gentle on the digestive system, making it suitable for convalescents and children alike.
Pro Tips
- 💡Tip 1: Use freshly ground black pepper for the best aroma and flavor.
- 💡Tip 2: For a thicker soup, blend a portion of the cooked vegetables and mix back into the broth.
- 💡Tip 3: Always add lemon juice at the end to maintain its vitamin content and zesty taste.
Storage & Serving
Allow the soup to cool completely before storing in an airtight container in the refrigerator. Consume within 2 days for best flavor and safety. Reheat gently and add fresh coriander before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
