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Chicken soup is made with shredded chicken and pieces of carrots boiled with onions, ginger, garlic, and coriander stems for additional flavor. A few spices are added to the stalk along with an egg to make the final soup. Follow my recipe to learn the procedure to make chicken soup at home.

Table of Contents

KEY TAKEAWAYS

Chicken soup is a hot favorite among Indians in all regions and seasons, especially in the winter months.

Serve it hot as an appetizer before meals or with crusty bread, garlic toast, and rolls.
Chicken soup tastes creamy, mildly sweet and savory.
Other similar recipes are chicken stew, chicken broth, clear vegetable soup, sweet corn chicken soup, and hot and sour chicken soup.

The Ingredients:

500 grams chicken (with bone)
1 piece carrot (medium size, cut in round pieces)

1 piece onion (medium size, finely sliced)
2 stems coriander
1 piece ginger (1 inch size, crushed)

12 cloves garlic (deskinned, crushed)
1 tbsp olive oil (or any vegetable oil)
1 piece bay leaf (torn in half)

15 pieces black peppercorns
1 tsp salt
10 cups water (2 liter)

1 piece egg
2 tsp corn flour
½ tsp black pepper powder (or white pepper powder)

1 tsp coriander leaves (finely chopped)
1 tsp spring onion greens (finely chopped)

I got this recipe from my childhood friend during a phone call. We were reminiscing about our school days and what we used to eat at each other’s homes. She mentioned this one and sent me the recipe over chat.

I tried it the next day. My husband said it was “old but gold,” and my sons enjoyed hearing stories from that time. Now, it is our memory meal. That phone call reminded me how friendships, no matter how distant, still feed us through messages, laughter, and recipes that never age but only ripen with time.

How to Make Chicken Soup? (Step by Step Guide with Images)

Step 1: Take 500 grams of chicken with bone, wash them nicely, and keep them in a bowl aside.

(Pro tip: Never make chicken soup with boneless chicken because the juice from the bones adds to the taste).

Step 2: Now, take 1 piece of medium-sized carrot and cut it into round pieces, 1 piece of medium-sized onion and finely slice it, 2 stems of coriander, a piece of ginger of 1-inch size and crush it, and 2 cloves of deskinned and crushed garlic. Keep them aside.

Step 3: Heat 1 tbsp of olive oil in a wok or a frying pan on a medium flame. When the oil is hot, put a piece of bay leaf (torn in half) and 15 pieces of black peppercorns along with the sliced onions and carrots in it. Fry them for a minute or so.

Step 4: When the onions turn translucent and the raw smell from them is gone, add the crushed ginger and garlic cloves. Fry them for half a minute or so.

Step 5: Then, add the two coriander stems. Mix everything nicely.

Step 6: Now, add the chicken pieces.

Step 7: Stir and fry them on a medium flame for about 6 to 7 minutes until the chicken changes its color as shown in the image. Now, add 1 tsp of salt. Mix it well.

Step 8: Then, add 10 cups or 2 liters of water to it. Mix everything nicely.

Step 9: Turn the flame of the gas stove to high and bring the soup to a boil. When it does, remove the scum or froth from the soup with a ladle.

Step 10: Now, turn the flame of the gas stove to medium and cover and cook the soup for at least 45 minutes.

(Pro tip: The more you boil the soup, the tastier and healthier it will be).

Step 11: When it is done, switch off the gas stove and strain the water. Let the chicken and vegetables sit for some time to cool down nicely.

Step 12: Now, separate the pieces of chicken and carrots and discard the other ingredients.

Step 13: Then, separate the chicken meat from the bones.

Step 14: Crack and whisk an egg in a separate bowl.

Step 15: In another bowl, take 2 tsp of corn flour, add water and make a slurry that is not too thick or too runny, as shown in the image below.

Step 16: Now, heat the frying pan and pour the chicken stalk in it.

(Pro tip: Pour the chicken stalk very carefully, leaving a little bit at the end. Adding this will spoil the color of the chicken soup).

Step 17: Then, add ½ tsp of black pepper powder. Mix it nicely.

Step 18: Now, add the shredded chicken to the stalk. Bring it to a boil on a high flame. Now, to thicken the chicken stalk, add the cornflour slurry gradually and stir the stalk continuously on a high flame. Let it cook for another two to three minutes.

(Pro tip: Never add corn flour to the stalk all at once and never stop stirring while adding it. This will prevent forming lumps of corn flour in the soup which will spoil the texture and taste of the soup).

Step 19: Now, add the whisked egg to the soup. Stir it gently with the ladle. This will shred the egg and give the authentic appearance of a chicken soup as you have in the restaurants.