Indian · Dinner
Spiced Chicken Clear Soup
A light Indian-style clear broth built on simmered chicken thigh, whole spices and fresh ginger, finished with cilantro and a squeeze of lime. Skimmed of visible fat for a thin, clean soup rather than a creamy one, it delivers warming spice and clarity without heavy dairy or added oil.
$3
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
297Calories
39.6gProtein
11.9gFat
7.8gCarbs
3.1gSugar
1.6gFiber
540mgSodium
182mgChol
3.2gSat Fat
650mgPotassium
55mgCalcium
2.3mgIron
0.5mcgVitamin B12
9mgVitamin C
Goes well with
Sauvignon Blanc
local
Masala Chai
international
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Trim visible fat from chicken thigh and cut into bite-sized pieces. Finely chop the onion, carrot, and celery. Grate the ginger and mince the garlic.
2
Sauté
Warm a small pot over medium heat with a light oil spray. Add onion, carrot, celery, garlic, and ginger; cook 3 minutes until onion turns translucent.
3
Bloom and simmer
Stir in cumin and black pepper, cook 30 seconds until fragrant. Add chicken pieces, stock, water, and slit green chili. Bring to boil over high heat, then reduce to low and simmer uncovered 20 minutes until chicken is cooked through, skimming foam and fat from the surface.
4
Finish and plate
Stir in lime juice and salt, taste and adjust seasoning. Ladle into a bowl, scatter cilantro over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g boneless, skinless chicken thigh, trimmed of visible fat
- 3 cups720ml chicken-stock-low-sodium
- 2 cup480ml water
- 1 tsp1 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 1/2 tsp1/2 tsp cumin-ground
- 1/2 tsp1/2 tsp black-pepper
- 22 small green chili-fresh
- 4 tbsp4 tbsp onion
- 4 tbsp4 tbsp carrot
- 4 tbsp4 tbsp celery
- 2 tsp2 tsp lime-juice
- 2 tbsp2 tbsp cilantro
- 2 pinch2 pinch salt
