Chicken Soup with Lemon & Coriander

Warm, delicious and comforting chicken soup that is super-easy and quick to prepare.

Time: 20 minutes

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Serves: 2

Chicken Soup with Lemon & Coriander
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Ingredients

  1. 300g chicken on the bone (cut into medium-sized pieces)
  2. 1 tablespoon oil
  3. 1/2 teaspoon cumin seeds
  4. 1 small stick cinnamon
  5. 3 cloves
  6. 1 black cardamom
  7. 3-4 garlic cloves
  8. 1 teaspoon roughly chopped ginger
  9. 1 tablespoon lemon juice or to taste
  10. 2 tablespoons fresh coriander leaves, finely chopped
  11. Salt to taste

Method

  1. Grind the whole cardamom and cloves in a mortar & pestle or spice grinder and keep them aside.
  2. Crush the ginger and garlic in the same mortar & pestle. You can coarsely grind them in an electric grinder if you do not have a mortar & pestle.
  3. Heat 1 tablespoon oil in a pressure cooker. Add the cumin seeds and let them crackle. Add the ground cloves, black cardamom and cinnamon stick. Sauté them for 4-5 seconds to let them release their aroma into the oil. The spices can get burnt easily; do not sauté them for too long.
  4. Add the chicken pieces, salt and freshly ground ginger-garlic paste. Cook on high heat for 2-3 minutes while stirring continuously. The colour of chicken should start changing from pink to pale white.
  5. Add 3 cups of water and pressure cook on high for 3 whistles. After 3 whistles, reduce the heat to low and cook for another 15 minutes. Allow the steam to escape before opening the lid of pressure cooker.
  6. Take the chicken pieces out with the help of a slotted spoon and place them in a separate bowl. Debone the pieces with the help of a fork and shred the chicken into small pieces. This step is easier than it seems as the chicken becomes quite tender and comes out of the bones effortlessly.
  7. Take 2 soup bowls. Put 2 tablespoons of shredded chicken, 1 teaspoon finely chopped fresh coriander leaves and 1 teaspoon lemon juice in each bowl.
  8. Pour the clear chicken soup in each bowl with the help of a ladle.
  9. Serve hot with a lemon wedge on the side.

Recipe Notes:

You can prepare this soup in a pot as well if you do not have a pressure cooker. Follow the above recipe and after adding water, just cover the pot with a lid. Cook on high heat for 5 minutes and then reduce the heat to low. Cook on low heat for 20-25 minutes keeping the pan covered till the end.

 

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