Reviews (1) Add Rating & Review 17 Ratings 5 star values: 8 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 01/01/2014 Delicious! I went heavier on the garlic and ginger, since I was making this for a relative who had a terrible chest cold. I also strengthened the broth by putting the chicken bones back in and simmering for an hour. Next time, I will make my broth in advance, chill it, and save the chicken fat, to use instead to saute the spices instead of vegetable oil. I also finely chopped an additional serrano pepper and included it with the scallions as part of the garnish. Spicy and comforting!!
Back to Spicy Indian Chicken Soup All Reviews for Spicy Indian Chicken Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Spicy Indian Chicken Soup Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 whole chicken (about 4 pounds), cut into pieces (including back) 8 cups water Coarse salt 2 medium onions, quartered 6 garlic cloves, smashed 1/2 cup coarsely chopped fresh ginger, plus 3 thin slices 2 teaspoons vegetable oil 1 1/4 teaspoons whole coriander seeds 1 teaspoon whole cumin seeds 1 teaspoon whole mustard seeds (yellow or brown) 6 canned whole peeled tomatoes, finely chopped (1 cup) 1 serrano chile, thinly sliced Garnish: sliced scallions and orange wedges
Cook’s Notes All soups can be refrigerated for up to 3 days or frozen for up to 3 months.
Gallery Spicy Indian Chicken Soup
Recipe Summary Servings: 6
Gallery
Spicy Indian Chicken Soup
Spicy Indian Chicken Soup
Spicy Indian Chicken Soup
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 whole chicken (about 4 pounds), cut into pieces (including back) 8 cups water Coarse salt 2 medium onions, quartered 6 garlic cloves, smashed 1/2 cup coarsely chopped fresh ginger, plus 3 thin slices 2 teaspoons vegetable oil 1 1/4 teaspoons whole coriander seeds 1 teaspoon whole cumin seeds 1 teaspoon whole mustard seeds (yellow or brown) 6 canned whole peeled tomatoes, finely chopped (1 cup) 1 serrano chile, thinly sliced Garnish: sliced scallions and orange wedges
Directions
Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, garlic, and chopped ginger. Reduce heat. Simmer, partially covered, for 30 minutes.
Remove breast, and set aside. Simmer, partially covered, for 30 minutes.
Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Let chicken cool slightly. Remove meat from bones, and slice.
Heat oil in a stockpot over medium-high heat. Cook spices until fragrant and mustard seeds are popping, about 1 minute. Stir in tomatoes. Cook, stirring, until liquid has evaporated, about 4 minutes. Add reserved soup, chile, and ginger slices. Simmer for 5 minutes. Skim fat. Season with salt. Stir chicken into soup. Garnish with scallions, and serve with orange wedges.
Cook’s Notes All soups can be refrigerated for up to 3 days or frozen for up to 3 months.
Cook’s Notes
All soups can be refrigerated for up to 3 days or frozen for up to 3 months.
Reviews (1)
Add Rating & Review 17 Ratings 5 star values: 8 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 01/01/2014 Delicious! I went heavier on the garlic and ginger, since I was making this for a relative who had a terrible chest cold. I also strengthened the broth by putting the chicken bones back in and simmering for an hour. Next time, I will make my broth in advance, chill it, and save the chicken fat, to use instead to saute the spices instead of vegetable oil. I also finely chopped an additional serrano pepper and included it with the scallions as part of the garnish. Spicy and comforting!!
Reviews (1)
Add Rating & Review 17 Ratings 5 star values: 8 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Add Rating & Review
17 Ratings 5 star values: 8 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
17 Ratings 5 star values: 8 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
17 Ratings 5 star values: 8 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
5 star values: 8 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 01/01/2014 Delicious! I went heavier on the garlic and ginger, since I was making this for a relative who had a terrible chest cold. I also strengthened the broth by putting the chicken bones back in and simmering for an hour. Next time, I will make my broth in advance, chill it, and save the chicken fat, to use instead to saute the spices instead of vegetable oil. I also finely chopped an additional serrano pepper and included it with the scallions as part of the garnish. Spicy and comforting!!Martha Stewart Member
Rating: Unrated 01/01/2014
Delicious! I went heavier on the garlic and ginger, since I was making this for a relative who had a terrible chest cold. I also strengthened the broth by putting the chicken bones back in and simmering for an hour. Next time, I will make my broth in advance, chill it, and save the chicken fat, to use instead to saute the spices instead of vegetable oil. I also finely chopped an additional serrano pepper and included it with the scallions as part of the garnish. Spicy and comforting!!
Rating: Unrated
All Reviews for Spicy Indian Chicken Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spicy Indian Chicken Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
