This soup is so simple that I was initially in two minds whether it to post or not. After dilly dallying with the thought I eventually decided to post it and the reason is simple…my family, especially my daughter, enjoys it so much so it is definitely worth sharing J

The cold winter is the ideal time to enjoy it and as a matter of fact the time when we were living in Delhi, this ‘soupy chicken’ (this is how my daughter christened it) was a perfect antidote to the winter chillas if it thawed away the miserable cold. Each and every sip, every morsel of it was relished with utmost fervour; though we can’t help ourselves having it even in the warm Bombay weather!
It can be enjoyed with a piece of bread or steamed rice. My husband adds just a dash of tobacco and soy sauce to make the taste more sharp. But I prefer its simple and rustic flavours. I also prefer to serve the broth with chicken on bones coz they add more flavour to the broth and give it a rustic touch. Though you can remove the bones and just keep chunks of chicken in broth. The process of boiling the chicken makes even the cartilage very soft which we love to munch on; a little soft yet firm and crunchy…yummy J

The broth/ soup can be made more wholesome and nourishing with addition of veggies into it. I normally add some asparagus, mushrooms, carrots and cabbage though this time I added what all was readily available at hand. I add lots of garlic though in the recipe I have reduced the amount. It is so light yet satisfying that I find it perfect for supper.

The list of ingredients is simple:
1kg chicken, cut in medium sized pieces
7-8 cloves garlic, roughly chopped (it is not much coz the broth is going to be quite a lot in amount and will mellow down the flavour)
½ cup carrots, diced
½ cup cabbage, diced
½ cup mushroom, diced
4 asparagus cut in 2 inch pieces
1.2 litres water
Salt to taste
½ tsp pepper powder (adjust the amount to taste)
5 tsp corn flour (optional)
3 tbsp water
Clean and wash the chicken pieces and put them in a pressure cooker. Add water and let it boil without the lid in place.
Add salt and immediately the scum will rise to the top.
Remove the scum and add garlic and pepper powder.
Put the lid in place and after the cooker lets out one whistle, switch off the gas.
Let the pressure in the cooker reduce on its own.
Remove the lid and add the vegetables
In a small bowl, mix the corn flour and 3 tbsp water and make a paste.
Put the pressure cooker on the gas-stove and add the corn paste while stirring gently
Reduce the heat to medium-low and cook for 5 minutes. Remove from fire.
Serve in individual bowls along side bread or steamed rice.
Note: If you prefer the vegetables crunchy, add the vegetables during the end of the preparation. If you prefer softer veggies, cook them along with the chicken.
Note: If you intend to cook veggies with the chicken, dice them in large chunks to avoid them getting over-cooked.

Note: If you are not using pressure cooker, add the vegetables half way through so that they do not get over cooked.

Serves 6

Thanks for visiting and see you again!

Linking this post to soup blog hop hosted by Katherine Martinelli

Sent post to the Soups & Salads Mela



  1. I thing the worst thing about canned soup is that everything is minced up so fine that you get no flavor from it. I love chunky soups, so this recipe is perfect for me. Nice tips here to keep those veggies just right. Great post!

  2. What a beautiful soup. And you know…sometimes those simpler recipes and dishes are the posts that get the most attention…BECAUSE they are so easy and good! Your timing is great on this one. I make a batch of some kind of soup each weekend to have for lunch during my work week. This is on my list. (Tho I wish I had your pretty bowls and spoons!) : )

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