Indian Chicken Soup Recipe

Introduction to Indian Chicken Soup Recipe

Indian chicken soup is more than just comfort food. It’s warm, nourishing, and packed with healing spices. Every sip carries a blend of rich flavors and age-old tradition. Whether you want a quick weeknight dinner or a natural remedy for cold and flu, this recipe delivers. Simple ingredients, easy steps, and authentic taste make it a dish worth trying. Let’s dive in and learn how to make the perfect Indian chicken soup at home.

Why You’ll Love Indian Chicken Soup

Indian chicken soup is not just food; it’s comfort in a bowl. This traditional dish blends tender chicken with warming spices like turmeric, ginger, and black pepper. Each spoonful brings soothing flavors that are both refreshing and healing.

One of the biggest reasons people love this soup is its natural medicinal value. Turmeric and ginger help fight inflammation, while garlic and black pepper boost immunity. It’s often made in Indian homes during cold weather or when someone feels under the weather. Unlike plain soups, this recipe is fragrant, spicy, and full of depth.

You’ll also love its versatility. It can be made light and clear, like a shorba, or rich and hearty with vegetables and noodles. Whether cooked on a stovetop, in a pressure cooker, or in an Instant Pot, the soup always delivers comforting results.

Choosing the Right Chicken & Spices

The foundation of a good Indian chicken soup lies in the chicken you use and the spices that flavor it. Both play a big role in taste, aroma, and nutrition.

Best Chicken Cuts for Soup

• Bone-in chicken: Always preferred for soups. The bones release collagen and natural juices, giving the broth a rich body and deep flavor.
• Country chicken (desi murgi): A traditional choice in many Indian households. It takes longer to cook but produces an authentic, earthy taste.
• Boneless chicken: Works if you want a lighter, faster version. Choose thighs over breasts, as they stay tender and juicy.

Essential Spices

Indian chicken soup is incomplete without spices. They don’t just add taste — they bring warmth and healing properties.

• Turmeric: Adds golden color and natural anti-inflammatory benefits.
• Ginger: Gives a sharp, soothing heat that helps with digestion.
• Garlic: Boosts immunity and enriches the broth with depth.
• Black pepper: Provides gentle spice and helps clear congestion.
• Cinnamon, cloves, and cardamom: Optional whole spices for extra aroma and richness.

Fresh Herbs & Garnishes

• Coriander leaves: Fresh and fragrant, sprinkled just before serving.
• Mint leaves: Light and refreshing, perfect for a cooling balance.
• Green chilies: For those who love a spicy kick.

Ingredients You’ll Need

Indian chicken soup uses simple pantry staples along with classic Indian spices. Below is a clear breakdown of the ingredients you’ll need to prepare a flavorful bowl:

Chicken

500g bone-in chicken pieces (thighs, drumsticks, or mixed cuts)

• Optional: a few boneless pieces for extra meatiness

Aromatics

• 1 medium onion, finely sliced
• 2–3 cloves garlic, crushed
• 1-inch piece of ginger, grated

Core Spices

• ½ teaspoon turmeric powder
• ½ teaspoon black pepper (freshly crushed is best)
• 1–2 green chilies, slit (adjust to taste)
• 1 bay leaf
• 2–3 whole cloves
• 1 small piece of cinnamon stick

Vegetables (Optional but Recommended)

• 1 carrot, chopped
• ½ cup beans or peas
• 1 tomato, roughly chopped

Liquids

4 cups water or chicken stock (for richer flavor)

Garnishes

• Fresh coriander (cilantro) leaves, chopped
• Lemon wedges (to add brightness before serving)

Oil & Salt

• 1 tablespoon oil or ghee
• Salt to taste

Equipment for Cooking

Making Indian chicken soup doesn’t require fancy gadgets. With a few basic kitchen tools, you can prepare it easily. Depending on how you prefer to cook — traditional stovetop, pressure cooker, or modern Instant Pot — here’s what you’ll need:

Essential Kitchen Tools

• Heavy-bottomed pot or saucepan: Ideal for slow cooking on the stovetop, helps prevent burning.
• Sharp knife & chopping board: For cutting chicken, vegetables, and herbs.
• Wooden spoon or ladle: For stirring and serving the soup.
• Measuring cups & spoons: To keep spice levels consistent.

Pressure Cooking Equipment

• Indian stovetop pressure cooker: A common choice in Indian homes. It cooks chicken quickly while locking in flavors.
• Instant Pot: A modern alternative with multiple settings. Perfect for busy cooks who want hands-free cooking.

Optional Add-ons

• Strainer: If you prefer a clear shorba-style soup, you can strain out whole spices and chicken bones.
• Soup bowls & deep ladles: For easy serving and portioning.

How to Make Indian Chicken Soup Step by Step

This soup comes together with simple steps. Follow the process closely for rich, authentic flavor:

Step 1: Prepare the Ingredients

Wash and clean the chicken pieces. Keep some bone-in cuts for depth of flavor. Chop onions, carrots, beans, and tomatoes. Crush garlic and grate ginger.

Step 2: Heat the Base

In a heavy pot, heat 1 tablespoon of oil or ghee. Add whole spices: bay leaf, cinnamon, and cloves. Let them crackle for 30 seconds. Add sliced onions and sauté until golden brown.

Step 3: Build Flavor with Aromatics

Stir in garlic, ginger, and green chilies. Cook for 1–2 minutes until fragrant. Add turmeric and freshly crushed black pepper. Mix well.

Step 4: Add Chicken & Vegetables

Add chicken pieces and sear them lightly on all sides. This locks in juices. Toss in carrots, beans, and tomatoes. Stir for 2 minutes.

Step 5: Simmer the Soup

Pour in 4 cups of water or chicken stock. Add salt to taste and bring to a boil. Lower the heat and simmer for 25–30 minutes until the chicken is tender and broth is flavorful.

Step 6: Adjust & Garnish

Taste and adjust salt or pepper. Sprinkle fresh coriander leaves before serving. Add a squeeze of lemon juice for brightness.

Cooking Methods

Indian chicken soup is flexible and can be prepared in different ways depending on your kitchen setup and the time you have. Here are three common methods:

Stovetop Method

Heat oil or ghee in a heavy-bottomed pot. Sauté whole spices, onions, garlic, and ginger until fragrant. Add chicken, vegetables, and powdered spices. Sear for a few minutes. Pour in water or stock, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer for 25–30 minutes. Garnish with fresh coriander and lemon juice before serving.

Why choose this?

Perfect for those who enjoy slow cooking and rich flavors that develop gradually.

Pressure Cooker (Indian Style)

Follow the same initial steps of sautéing spices and aromatics. Add chicken, vegetables, and water. Lock the lid and cook for 3–4 whistles (about 12–15 minutes). Allow pressure to release naturally. Garnish and serve hot.

Why choose this?

Saves time while still producing deep, hearty flavors. Ideal for traditional Indian households.

Instant Pot Method

Switch the Instant Pot to Sauté mode. Add oil, spices, onions, garlic, and ginger. Add chicken, vegetables, and water or stock. Season well. Cancel Sauté, close the lid, and set to Pressure Cook (High) for 10 minutes. Let pressure release naturally for 5 minutes, then quick release. Finish with fresh coriander and lemon.

Why choose this?

Convenient, hands-free, and consistent. Best for busy weeknights.

Variations & Substitutions

One of the best things about Indian chicken soup is how adaptable it is. You can easily modify the recipe to suit your taste, dietary needs, or even what you have in your kitchen.

Regional Variations

• Chicken Shorba: A clear, spiced broth served in North India. Light, soothing, and often enjoyed with naan or roti.
• South Indian Style: Uses curry leaves, coconut milk, and more green chilies for a spicy, fragrant version.
• Home-Style Country Chicken Soup: Made with desi (free-range) chicken, slow-cooked for an earthy, rustic flavor.

Vegetable Additions

Add carrots, beans, peas, or corn for extra nutrition and color. Tomatoes give tanginess, while spinach or fenugreek leaves bring freshness.

Protein Substitutions

Replace chicken with fish or shrimp for a seafood twist. Use paneer or tofu for a vegetarian-friendly option. For a vegan version, skip chicken and use mushrooms and lentils with the same spice base.

Flavor Enhancers

Add a splash of coconut milk for creaminess. Stir in a little garam masala at the end for bold flavor. For extra spice, increase green chilies or sprinkle in red chili flakes.

Diet-Friendly Variations

• Low-carb: Skip starchy veggies and focus on chicken and greens.
• Kid-friendly: Keep spices mild, add noodles or rice for a filling meal.
• Immunity-boosting: Extra garlic, ginger, turmeric, and black pepper.

Serving Suggestions

Indian chicken soup is versatile and can be served in different ways depending on the occasion. Here are some delicious ideas to enjoy it to the fullest:

As a Starter

Serve in small bowls as a light appetizer before a full Indian meal. Pair with crisp papad or roasted masala peanuts for contrast.

As a Main Meal

Add a side of steamed rice, jeera rice, or even soft rotis to make it filling. For a complete one-bowl dinner, stir in some noodles, vermicelli, or cooked rice directly into the soup.

For Comfort & Healing

Enjoy a clear, spiced version when you’re under the weather. Add extra black pepper and lemon juice for a soothing, immunity-boosting bowl.

With Garnishes

Fresh coriander leaves for brightness. Lemon wedges for tang. A pinch of freshly crushed pepper for extra warmth. Crispy fried onions or a drizzle of ghee for indulgence.

Special Touches

Serve in earthen bowls for a rustic, desi-style presentation. Pair with naan or toasted garlic bread for a fusion twist. Add a dollop of yogurt on the side for cooling balance.

Expert Tips & Notes

Making the perfect Indian chicken soup is all about balance. These expert tips will help you get the best flavor, texture, and nutrition every time:

Choose Bone-In Chicken

Bones release collagen and natural juices, giving the broth depth and richness. If using only boneless meat, add a few chicken wings or drumsticks for flavor.

Don’t Rush the Spices

Always sauté whole spices and aromatics (onion, garlic, ginger) in hot oil or ghee first. This step unlocks their natural oils and boosts the soup’s fragrance.

Balance Heat & Warmth

Use black pepper and green chilies wisely. Too much can overpower the broth. For kids or mild versions, cut back on chilies and rely more on ginger and turmeric.

Clear vs. Hearty Soup

For a light, medicinal-style shorba, strain the broth and serve just the liquid. For a filling version, keep the veggies and shredded chicken in.

Finish with Freshness

Add coriander leaves and lemon juice at the end, not while cooking. This keeps the flavor bright and prevents bitterness.

Adjust Consistency

If you want a thicker soup, simmer uncovered for longer. For a lighter broth, add more stock or water while cooking.

Make Ahead & Reheat

The flavors deepen if the soup rests for a few hours. Reheat on low heat, adding a splash of water or stock if it thickens too much.

Conclusion

Indian chicken soup is more than just a recipe — it’s tradition, comfort, and healing in one bowl. With the right chicken, warming spices, and simple cooking methods, you can create a dish that soothes the body and delights the taste buds. Whether served as a light shorba, a hearty meal with rice or noodles, or a natural remedy on a cold day, this soup always delivers warmth and flavor. Try it once, and it may just become your go-to comfort food for every season.

FAQS

Indian Chicken Soup Recipe

Warm up with this flavorful Indian chicken soup recipe, made with aromatic spices, tender chicken, and fresh herbs. A comforting, healthy, and easy-to-make dish perfect for any season!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 3

Course: Appetizer, Side Dish, Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1.35 lbs Chicken Thighs with bone 1.1 lbs or 500 grams after cleaning and cutting into bite size pieces
• 2 tablespoons Oil
• 5 Cardamoms
• 2 Cloves
• ¼ inch Cinnamon
• ½ teaspoon Caraway Seeds
• 2 Bay Leaves
• 6 Curry Leaves
• ½ small Onion chopped
• 2 tablespoons Ginger Garlic Paste
• ¾ teaspoon Coriander Powder
• ½ teaspoon Chili Powder
• ½ teaspoon Pepper Powder
• ¼ teaspoon Turmeric Powder
• 1 teaspoon Salt adjust to taste
• 3 cups Water add more if necessary
• Cilantro to garnish
• Lime juice when serving

Equipment

• 1 Kitchen Shears or use a knife
• 1 Knife & Cutting Board
• 1 Pressure Cooker (Instant Pot or stovetop)
• 1 Spoon (wooden or steel) or Spatula

Method

 

1. Remove the skin, cut the meat off the bone into bite size pieces and then cut the meatless bone into ½. Keep it aside.
2. Instant Pot Instructions
3. Place inner pot in Instant Pot. Select 'Sauté' mode and once the pot is hot, add oil.
4. In hot oil roast cardamoms, cloves, cinnamon, bay leaves, caraway seeds and curry leaves.
5. Then add onions and saute until soft.
6. Sauté ginger garlic paste for a minute, until raw ginger smell dissipates.
7. Add all the powders; coriander powder, chili powder, black pepper, turmeric, salt and mix well.
8. Then add chicken, mix until spices coat the chicken pieces and are browned.
9. Add water until chicken pieces are immersed in it, about 2½ - 3 cups of water.
10. Hit, 'Cancel' and select 'pressure cook' or 'manual' setting and cook for 3 minutes. Let pressure release naturally.
11. Open the lid, adjust reasoning. Check the consistency of the soup. If it is too thick, add some water, bring it to a boil and cook for a minute or two. If it is too watery, simmer for few minutes on 'Sauté' mode.
12. Garnish with fresh coriander leaves and serve hot as a soup or as a side dish with rice.

Stovetop Indian Pressure Cooker Instructions

1. Heat oil in a pressure cooker. I used a 3 liter pressure cooker but would recommend at least a 4 liter cooker.
2. When oil is hot, add cardamoms, cloves , cinnamon, bay leaves, caraway seeds and curry leaves.
3. When the spices are lightly roasted in oil, add onions and saute until soft.
4. Add Ginger garlic paste and saute for a minute.
5. Add chili powder, pepper powder, coriander powder, turmeric and salt. Mix well.
6. Add chicken and fry until chicken is lightly roasted and brown.
7. Add water and pressure cook for 3 whistles.
8. Turn off the heat and let the pressure release naturally.
9. Open the cooker, adjust the reasoning and garnish with fresh coriander leaves.
10. Serve as a soup or with rice as a side dish. If serving as a soup, squeeze some lime juice.Heat oil in a pressure cooker. I used a 3 liter pressure cooker but would recommend at least a 4 liter cooker.
11. When oil is hot, add cardamoms, cloves , cinnamon, bay leaves, caraway seeds and curry leaves.
12. When the spices are lightly roasted in oil, add onions and saute until soft.
13. Add Ginger garlic paste and saute for a minute.
14. Add chili powder, pepper powder, coriander powder, turmeric and salt. Mix well.
15. Add chicken and fry until chicken is lightly roasted and brown.
16. Add water and pressure cook for 3 whistles.
17. Turn off the heat and let the pressure release naturally.
18. Open the cooker, adjust the reasoning and garnish with fresh coriander leaves.
19. Serve as a soup or with rice as a side dish. If serving as a soup, squeeze some lime juice.