Chicken Shorba Recipe
There’s something absolutely magical about a steaming bowl of Chicken Shorba wafting through the house—a fragrant, comforting soup that’s as nurturing as a warm hug on a drizzly day. Chicken Shorba is a classic South Asian dish built on juicy chicken, bright herbs, warming spices, and love. With its soulful depth of flavor and a silken, golden broth, this shorba never fails to lift my spirits, whether I’m under the weather or just seeking familiar comfort. Let’s dive into what makes this age-old recipe a staple in so many kitchens, and why you’ll want it to be yours, too.
Ingredients You’ll Need
Ingredients You’ll Need
Pulling together Chicken Shorba truly celebrates the beauty of simple ingredients working in perfect harmony. Each item on this list brings its own special charm: some brighten, some deepen, and all together, they form a broth that’s just unforgettable.
- Onion (cut into quarters): Lends sweetness and body to your shorba, creating the base flavor that everything builds upon.
- Coriander leaves (½ cup, packed): Fresh coriander gives the soup its signature freshness and an irresistible herbal flavor.
- Mint leaves (8-10): Mint adds that hint of cool brightness and a delightful aroma that dances with the other herbs.
- Ginger (½ inch piece): Sliced ginger brings warming spice and zesty undertones, essential for authentic depth.
- Whole garlic cloves (7-8): These mellow out during cooking, infusing the broth with subtle flavor and wonderful aroma.
- Jeera (1 tsp): Also known as cumin seeds, jeera imparts earthy, nutty notes and a beautiful fragrance.
- Whole peppercorns (½ tsp): Peppercorns provide a gentle heat that sneaks up just right and warms you from within.
- Chicken, bone-in (½ kg, cut into 1.5 inch pieces): Using bone-in pieces is key for a richer, silkier broth with extra flavor.
- Ghee (1 tbsp): A little ghee makes all the difference, lending lusciousness and a traditional touch.
- Cloves (2): These infuse warmth and complexity, a hallmark of South Asian broths.
- Cardamom (2): Just two pods are enough to perfume the soup without overpowering it.
- Cinnamon (½ inch piece): Rich, woody cinnamon rounds out the flavor profile and sweetens the aroma.
- Bayleaf (1): Adds subtle depth and savory warmth to the entire pot.
- Finely chopped onion (½): Deepens the underlying sweetness and gives body to the finished shorba.
- Turmeric (1 tsp): For that sunshiny golden color and earthy warmth, turmeric is a must.
- Green chillies (2): Toss in a couple (or more if you like it fiery) for that gentle heat and fresh zing.
- Celery sticks (1-2, cut into 2-inch pieces, optional): Optional, but celery lifts the freshness level and adds a subtle crunch.
- Salt (¾ tsp): Balance is key, so don’t skip measuring out the right amount!
- Water (3 cups): Good old water transforms the flavors and extracts all the goodness from spices and chicken.
How to Make Chicken Shorba
Step 1: Grind the Herb & Spice Paste
Start by tossing the onion quarters, coriander leaves, mint, ginger, garlic, jeera, and peppercorns into your blender. Add a little splash of water if needed and blitz into a coarse, aromatic paste. This green paste is the magic potion that gives Chicken Shorba its beautiful flavor and color. Don’t be tempted to skip this step—freshly ground aromatics are what take this shorba to the next level.
Step 2: Sauté Whole Spices in Ghee
Heat a tablespoon of ghee in your pressure cooker over medium heat. Drop in the cloves, cardamom, cinnamon, and bayleaf. Stir them around for about 30 seconds—just until you’re hit with that mouthwatering, toasty aroma. This quick fry is what unlocks the soul of the spices!
Step 3: Brown the Onion and Chicken
Add your finely chopped onion to the pot and sauté until it’s gloriously brown and caramelized. Then, add the chicken pieces and roast them on high heat for 2 to 3 minutes. The goal here is to create a little browning on the chicken, which means deeper, richer flavor in your broth later.
Step 4: Add the Paste and Spices
Now it’s time to add your freshly ground herb paste. Sauté it with the chicken and onions for about a minute—you want the raw smell to cook off just a bit. Next, sprinkle in the turmeric, drop in the green chillies and celery (if you’re using it), then add the salt. Give everything a gentle toss so your pot is brimming with a vibrant, aromatic mix.
Step 5: Build the Broth
Pour in three cups of water. Stir to combine and bring the whole gorgeous mixture to a simmer. The flavors will start mingling and the spices will begin to infuse, turning the water into a fragrant golden broth that smells irresistible.
Step 6: Pressure Cook
Secure the lid and cook on high pressure until the first whistle goes off. Then, reduce the flame to low and continue cooking for another 10 minutes. This step is all about patience—the longer cook time guarantees fall-apart chicken and a broth that’s loaded with every ounce of flavor.
Step 7: Rest and Serve
Turn off the heat and let the pressure cooker release naturally (no quick releases, please!). When it’s safe, open up your pot and take a moment to savor that heavenly aroma. Give your Chicken Shorba a gentle squeeze of fresh lime juice and a sprinkle of chopped coriander before serving it hot.
How to Serve Chicken Shorba
Garnishes
A few simple garnishes make your Chicken Shorba sing. Fresh coriander leaves boost both color and fragrance—don’t skimp! A wedge of lime adds a lively citrus kick, and if you love a bit more heat, a few extra slices of green chili on top never hurt anyone. For an extra-indulgent touch, a drizzle of ghee can be magical.
Side Dishes
This shorba is wonderful on its own, but don’t hesitate to serve it alongside warm naan, roti, or even a bowl of steamed rice for a heartier meal. I love dunking fresh, crusty bread into the broth—the way it soaks up every drop is pure joy! Pairing with a simple salad or lightly pickled onions also adds a fresh pop.
Creative Ways to Present
Thinking outside the bowl, Chicken Shorba makes an elegant appetizer served in tiny cups at parties, or works beautifully ladled over soft rice or toasted croutons for a modern twist. For an extra bit of flair, serve with a swirl of yogurt or a sprinkle of chili oil to make it restaurant-worthy right at home.
Make Ahead and Storage
Storing Leftovers
Let your Chicken Shorba cool completely before transferring it into an airtight container. It will happily wait for you in the fridge for up to three days, and the flavors only get deeper and more delicious with time. Just be sure to store any garnishes separately to keep things fresh.
Freezing
Chicken Shorba freezes like a dream! Portion it into freezer-safe containers, ideally without added fresh herbs or lime, and freeze for up to two months. When you need a little hug in a mug, just thaw overnight in the fridge and reheat gently.
Reheating
To reheat, simply warm the shorba over gentle heat on the stovetop, stirring occasionally. If it’s thickened up in the fridge, just splash in a little water to loosen it back to the perfect soupy consistency. Avoid microwaving for long stretches, as it’s easy to overcook the delicate chicken.
FAQs
What kind of chicken works best for Chicken Shorba?
Bone-in, skinless chicken pieces are ideal for Chicken Shorba because the bones release collagen and flavor into the broth, making it richer and silkier than boneless cuts. If necessary, you can use boneless pieces, but the result won’t be quite as luscious.
Can I make Chicken Shorba without a pressure cooker?
Absolutely! While a pressure cooker saves time, you can use a regular heavy-bottomed pot. Just simmer the shorba covered for about 45-60 minutes, until the chicken is tender and the broth is wonderfully aromatic. Check occasionally to make sure there’s enough liquid.
How spicy is Chicken Shorba?
Chicken Shorba is generally mild with a gentle background heat. The spice level depends on the amount and type of green chilies you use—feel free to adjust according to your taste. Removing seeds can make it even milder.
What can I do with leftover Chicken Shorba?
Leftover shorba is incredibly versatile. Sip it as a hot, nourishing broth or stir in cooked rice, pasta, or noodles for a more substantial meal. It also makes a fantastic base for curries or even one-pot casseroles.
Are there vegetarian alternatives for this shorba?
For a vegetarian take, try substituting the chicken for mixed vegetables (like carrots, potatoes, and peas) or even paneer. Use vegetable stock instead of water—while it won’t be “Chicken Shorba” anymore, the resulting soup is still aromatic and delightful!
Final Thoughts
I hope you’ll try Chicken Shorba and make it a comforting staple in your own kitchen. There’s something about that golden broth and tender chicken that just soothes the soul. Share a bowl with someone you love—you won’t regret it!
Print
Chicken Shorba Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic Chicken Shorba recipe that combines tender chicken with a blend of spices, herbs, and aromatics to create a comforting and nourishing soup.
Ingredients
For the Paste:
- 1 onion (cut into quarters)
- ½ cup packed coriander leaves
- 8–10 mint leaves
- ½ inch piece ginger
- 7–8 whole garlic cloves
- 1 tsp jeera
- ½ tsp whole peppercorns
For the Chicken Shorba:
- ½ kg chicken (bone-in cut into 1.5 inch pieces)
- 1 tbsp ghee
- 2 cloves
- 2 cardamom
- ½ inch piece cinnamon
- 1 bay leaf
- ½ onion (finely chopped)
- 1 tsp turmeric
- 2 green chillies
- 1–2 celery sticks (cut into 2 inch pieces, optional)
- 3/4 tsp salt
- 3 cups water
Instructions
- Grind the Paste: Combine all paste ingredients and grind into a smooth paste.
- Pressure Cook: In a pressure cooker, sauté whole spices, then add onion, chicken, and paste. Cook with turmeric, chillies, celery, salt, and water for 15 minutes under pressure.
- Serve: Release pressure, garnish with lime juice and fresh coriander leaves before serving.
Notes
- You can adjust the spice levels by increasing or decreasing the green chillies.
- For a richer flavor, you can add a splash of coconut milk before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Chicken Shorba, Chicken Soup, Indian Soup Recipe
