This Chicken Bone Broth Soup recipe is like the traditional home-made bone broth with the addition of spices to make it into a soup.
Indian Clear Chicken Soup flavoured with warming spices, ginger and garlic. The chicken soup is a hug in a bowl and whenever I have it I feel slightly recharged. It is a lot like Khichdi, the Indian rice.
How to make this homemade clear chicken soup
The key is to use chicken on the bone you benefits from all the nutrients in the chicken, hence the name Chicken Bone Broth Soup.
The ingredients for this desi style chicken soup include a whole chicken (poussin), ghee, cumin seeds, garlic, ginger, green chillies, onions, dhana jiru, garam masala, black pepper, turmeric powder, chicken stock and butter.
Prepare the Base: In a large pot, heat a generous amount of ghee over medium heat. Add the cumin seeds and cook for a bit until they start to sizzle and release their aroma.
Add Aromatics: Add the garlic and ginger paste and green chillies to the pot. Cook the garlic mix for about 30 seconds. You want the flavours to release but not for the garlic to burn.
Cook the Onions: Add the thinly sliced onions to the pot. Cook the onions on low to medium heat until translucent.
Spice it Up: Add the dhana jiru, garam masala, haldi, and salt to the pot. Stir well to combine the spices with the onions.
Cook the Chicken: Add the whole chicken to the pot. Cook until the skin is browned and sealed. Using the help of a spoon, coat the chicken with the onion mixture and place as much inside the chicken too to ensure maximum flavour.
Add Liquid: Add in your boiling water and a chicken stock cube. Add enough water to immerse the chicken fully.
Simmer: Bring the mixture to a boil. Reduce the heat and let it simmer until the chicken is tender and falling off the bone. This can be between 3 and 5 hours, until the meat falls of the bone. Half way through add in the butter.
Finish the Dish: Using a ladle, spoon the clear soup along with some chicken into a bowl. Finish with chopped coriander and sliced ginger.
We have always cooked this on low heat until the meat falls off the bone. This takes about 5 hours on the stove top.
This chicken soup is perfect for those days when you need a pick me up or are feeling under the weather.
This is a dish I have enjoyed since I was little. It also brings back memories and I can hear my grandad calling at my mum to make the chicken soup.
This is an Indian version and has all the benefits of spices like turmeric as well as the nutrients from the bone broth.
Variations of the Indian chicken soup
You can bulk this clear chicken soup or have it as it is. Here are some ideas
- add in vegetables like chopped carrots and peas to it to bulk it up. Add these once the chicken is cooked or else they will get all mushy.
- Want it more substantial? Add in some potatoes to the soup or even noodles
If you are in a rush you can make this in a pressure cooker or the Instant Pot. You will still get the flavours of the soup but the depth will not be as much as the stove top recipe.
For the clear chicken soup you can use chicken thigh pieces instead of a whole chicken. This will still have benefits but not as much as this bone broth version.
Storage and Reheating Chicken Soup
The clear chicken soup can be stored in the fridge for up to 4 days. Store it in an air tight container for maximum freshness.
When making a batch of this I always end up freezing what we do not have. It stays in the freezer for at least 3 months. Ensure it is kept in a freezer safe container.
To enjoy the frozen soup, defrost it overnight in the fridge, empty it into a pan and heat. Ensure it comes to a boil.
For the chilled chicken soup, empty it in the pan and bring to a boil.
You can sieve this soup but we normally have it the way it is and pick out the bones.
Benefits of having clear chicken soup
Bone broth has many health benefits and it is readily available in many stores. Adding spices like garam masala and turmeric adds another layer making it beneficial for boosting your immunity.
It is a light meal too and can be enjoyed when you have a sensitive stomach.
This chicken soup is gluten free and is low in carbs.
Chicken Bone Broth Soup
Ingredients
- Chicken Poussin – whole
- 1 heaped tbsp of ghee
- 1 heaped tsp cumin seeds jiru
- 3 tsp ginger garlic paste
- 1 tsp of crushed green chilli
- 1 thinly sliced chopped onion
- 2 tsps dhana jiru ground coriander and cumin powder
- ½ tsp garam masala
- ½ tsp black pepper
- ¼ tsp turmeric powder
- Salt to taste
- 1 chicken stock cube
- 1 tbsp of butter
- 1 ltr boiling water plus more
- Finely chopped coriander and sliced ginger for garnishing
Instructions
- In a large pot, heat a generous amount of ghee over medium heat.
- Add the cumin seeds and cook for a bit until they start to sizzle and release their aroma.
- Add the garlic and ginger paste and green chillies to the pot. Cook for a 30 seconds to 1 minute, until fragrant but not burnt.
- Add the thinly sliced onions to the pot. Cook until they become translucent, stirring occasionally.
- Add the dhana jiru, garam masala, haldi, and salt to the pot. Stir well to combine the spices with the onions.
- Add the whole chicken to the pot. Cook until the skin is browned and sealed. Using the help of a spoon, coat the chicken with the onion mixture and place as much inside the chicken too to ensure maximum flavour.
- Add in your boiling water and a chicken stock cube. Add enough water to immerse the chicken fully.
- Bring the mixture to a boil. Reduce the heat and let it simmer until the chicken is tender and falling off the bone. This can be between 3 and 5 hours, until the meat falls of the bone. Half way through add in the butter.
- Using a ladle, spoon the clear soup along with some chicken into a bowl. Finish with chopped coriander and sliced ginger.
Are you looking for more warming root vegetable soup recipe? How about this one pot spiced parsnip soup or the harissa carrot one?
