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
- 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)
- 1/2 tsp Black pepper powder (kali mirch)
- 1/2 tsp Garam masala (optional for extra flavor)
- to taste Salt (namak)
- 2 tbsp, chopped Fresh coriander leaves (dhaniya patta)
- 1 tsp Lemon juice (nimbu ras)
- 4 cups Water (pani)
- 1 tsp Olive oil (or cold-pressed mustard oil)
Step-by-step instructions
Step 1 · Heat olive oil in a deep pan (patila) over medium flame
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.
Step 2 · Add diced carrots and green chilli
Add diced carrots and green chilli. Cook for 2 minutes until the vegetables soften slightly.
Step 3 · Add boneless chicken pieces to the pan
Add boneless chicken pieces to the pan. Sauté until the chicken turns white from all sides.
Step 4 · Pour in 4 cups of water
Pour in 4 cups of water. Season with salt, black pepper powder, and garam masala (if using). Mix well.
Step 5 · Bring the mixture to a boil
Bring the mixture to a boil, then reduce flame to low. Cover and simmer for 10-12 minutes until the chicken is tender and flavors are well combined.
Step 6 · Turn off the heat
Turn off the heat. Remove chicken pieces, shred them using a fork, and return to the soup. Add fresh coriander leaves and lemon juice. Stir well.
Step 7 · Serve hot in bowls
Serve hot in bowls, garnished with extra coriander. Enjoy with a slice of whole wheat bread or as-is.
Why this recipe 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.
A note on tradition
In many Indian households, Warm Chicken Soup or 'Murg Shorba' is a go-to remedy during the winter months and monsoon season. It is especially common in North Indian and Mughlai cuisine, served during family gatherings, festivals, or as a first course at celebratory meals. The soup’s simplicity allows it to be easily customized with local spices and vegetables, reflecting the diverse culinary traditions of India. It is often prepared during the change of seasons to boost immunity and comfort the body.