Chicken Shorba

Ingredients

• 15 ml (1 tablespoon)ghee or butter
• 1 smallonion, roughly chopped
• 3–4garlic cloves, skin on
• 5 cm (2-inch piece)ginger, roughly chopped
• 450 g (1 lb)bone-in, skinless chicken thighs and drumsticks
• 950 ml (4 cups)warm water
• 15fresh coriander stalks, stems and leaves separated
• 1bay leaf
• 1–2dried Kashmiri chillies
• 8black peppercorns
• ¾ teaspoonsalt
• ¼ teaspoongaram masala
• ½ teaspoonfreshly cracked black pepper, or to taste
• 15 ml (1 tablespoon), optional; or 60 ml (¼ cup)double cream; or milk
• To servelemon slices
• To servespring onions, chopped

Instructions

1. 1

   Prepare ingredients

   Chop the ingredients as needed before you begin.

2. 2

   Sauté aromatics

   Melt the ghee in a large pot over medium heat. Add the onion, garlic, ginger, coriander stems and whole spices, and sauté for about 1 minute.

3. 3

   Sear the chicken

   Add the chicken pieces and lightly sear for about 1 minute on each side. Sprinkle with salt, then pour in the water.

4. 4

   Simmer the soup

   Bring the pot to a boil, then turn the heat to low. Cover and simmer for 35–45 minutes, or cook for 8 minutes in an Instant Pot.

5. 5

   Strain and shred

   Strain the broth from the chicken through a colander. Leave the chicken to cool, then shred it.

6. 6

   Finish the broth

   Return the broth to the pot and add the shredded chicken, coriander leaves, garam masala, black pepper and double cream, if using. Simmer gently for a further 5 minutes.

7. 7

   Serve the shorba

   Serve warm with lemon slices and chopped spring onions.

What is chicken shorba?

Shorba is a broth-based soup found in several South Asian food traditions, including Indian cooking. This version pairs chicken with warming spices and fresh coriander for a comforting, gently seasoned bowl.

Searing the chicken and briefly sautéing the aromatics gives the broth a savoury base. Straining it before adding the shredded meat keeps the finished soup light and clear.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 28g protein, 10g carbs, 14g fat.

The chicken provides most of the protein, while the small amount of ghee and optional cream contribute fat. The onion and milk or cream contribute some of the carbohydrates; serve with bread or rice if you would like a more filling plate.

Building the flavour

Whole spices: The bay leaf, peppercorns and dried chilli simmer with the chicken to flavour the broth without making it heavy. Kashmiri chillies are used here for their characteristic mild warmth.

Fresh aromatics: Onion, garlic and ginger are sautéed briefly with the coriander stems. The coriander leaves go in later, so they bring a fresher note to the finished soup.

Getting tender chicken

Bone-in pieces: Thighs and drumsticks contribute flavour as they simmer in the water. Keep the pot covered over low heat for the stated 35–45 minutes.

Shredding: Let the chicken cool enough to handle before removing the meat from the bones and shredding it. Return the shredded meat to the strained broth so it warms through during the final simmer.

Straining the broth

Use a colander to separate the chicken and aromatics from the liquid after simmering. Take care with the hot broth, and keep the chicken to one side while you strain.

The recipe returns only the broth and shredded chicken to the pot. This leaves the cooked whole spices and aromatics behind while keeping their flavour in the soup.

Finishing with cream and herbs

Cream: A tablespoon of double cream gives the broth a softer finish; milk is another option, or leave both out. Add your chosen option at the end with the shredded chicken.

Seasoning: Garam masala, freshly cracked black pepper and coriander leaves are stirred in for the final 5 minutes. Lemon and spring onions are added at serving for a bright, fresh contrast.

Serving ideas

Serve the shorba warm with lemon slices and chopped spring onions, as specified. A squeeze of lemon at the table adds a sharper edge to the gently spiced broth.

For a more substantial meal, serve it alongside bread or rice. Keep any additions separate so diners can choose how to round out their bowl.

Recipe notes & tips

• Separate the coriander stems from the leaves before cooking so each goes in at the right stage.
• Keep the pot at a gentle simmer after bringing it to the boil.
• Use a colander to strain the hot broth carefully and retain the chicken for shredding.
• Let the cooked chicken cool before handling it to remove the meat from the bones.
• Add the cream only if you want a softer, richer finish.
• Serve the lemon and spring onions at the table for fresh garnish.

Variations

• Cream-free: Leave out the double cream or milk for a lighter-tasting broth.
• Use milk: Replace the tablespoon of double cream with 60 ml (¼ cup) milk, as suggested in the recipe.
• Adjust the chilli: Use one dried Kashmiri chilli for gentler heat, or two for more warmth.
• More lemon: Offer extra lemon slices at the table for a brighter finish.
• Add rice: Serve the soup with cooked rice on the side to make the meal more substantial.

Common mistakes to avoid

• Boiling throughout: A rolling boil can disturb the broth; lower the heat once it comes to the boil and simmer covered.
• Skipping the straining: Straining separates the broth from the cooked aromatics and whole spices; use a colander before returning the liquid to the pot.
• Shredding while hot: The chicken is difficult to handle straight from the pot; let it cool before shredding.
• Adding the leaves too early: Coriander leaves are added at the end; keep them aside until the finishing stage.
• Overcooking the finish: The final simmer is only 5 minutes; keep it gentle so the soup just heats through.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of water if the broth has reduced.

Frequently asked questions