Chicken Soup, Indian-style
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Ingredients
1 TBSP olive oil
1 tsp whole cumin seeds*
6 whole garlic cloves, peeled and chopped fine
1 TBSP fresh ginger, peeled and grated
1 small onion, peeled and chopped fine
¾ pound boneless, skinless chicken, cubed into 1-inch pieces
4 cups hot water
salt and black pepper to taste
¼ cup fresh cilantro, chopped fine
1 TBSP (15 ml) olive oil
1 tsp (5 ml) whole cumin seeds*
6 whole garlic cloves, peeled and chopped fine
1 TBSP (15 ml) fresh ginger, peeled and grated
1 small onion, peeled and chopped fine
330 grams boneless, skinless chicken, cubed into 1-inch pieces
960 ml hot water
salt and black pepper to taste
54 grams fresh cilantro, chopped fine
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Instructions
- In a stovetop pot, heat the olive oil over a medium setting.
- Sauté the whole cumin seeds for 1 minute.
- Add in whole garlic cloves, ginger, with the onion, and sauté until golden.
- Next, add in chicken pieces and allow to cook for about 10 minutes, stirring regularly, until lightly browned. Finally, add the 4 cups hot water, and salt and pepper.
- Bring the pot to a boil, and then let simmer on a low flame until chicken is done, approximately 15–20 minutes. Before serving, garnish with the cilantro.
Nutritional Info
Storage
Notes
*For SCD: Wait for at least 3 months after symptoms have cleared to try any kind of seeds. Although this original recipe appeared in our first cookbook, Adventures from the Family Kitchen, we have adapted some parts of it to make it easier and quicker to whip up. This basic Indian chicken soup (sarvo) has a distinct flavor because of the cumin seeds, and can be made fairly quickly to comfort a sick child or warm you up on a cold winter's day.
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