Onion, ginger, and garlic -- a classic flavor trio in Indian cuisine -- form the base of this soup, which takes on a pleasing spiciness when finished with cumin, coriander, and chile. A squeeze of orange juice adds a touch of natural sweetness.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

17 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
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!!