Murgh Shorba Indian Chicken Soup is the type of dish that feels like a hug in a bowl, especially when winter tries to sneak in through the windows. Honestly, I stumbled into making this soup on a night when my fridge looked like a graveyard of half-used veggies and leftover chicken. Somehow, with a little faith and a lot of garlic, magic happened.
First, there’s the aroma—spices swirling with ginger and garlic, all bubbling gently. My family always knows dinner is about to get cozy when that scent fills the house. Then, as the soup simmers, you get a chance to pause, maybe even laugh about the onion you dropped on the floor (oops, just me?).
So, if you’re after comfort food for cold days, this is your ticket. Murgh Shorba Indian Chicken Soup isn’t just a recipe; it’s a winter ritual, a dinnertime rescue, and a little taste of tradition, all in one.
Personal Anecdote
Honestly, I never planned to make murgh shorba indian chicken soup. One chilly evening, I found myself rummaging through the pantry, desperate for a dinner that would warm everyone up but wouldn’t have me chained to the stove all night. The chicken thighs were a last-minute rescue, and I tossed in whatever spices I could grab with my freezing fingers. I may have even dropped a bay leaf behind the stove, but hey, that’s real life.
Then, as the pot started to bubble, the kitchen filled with a spicy, gingery coziness that reminded me of family dinners back in my childhood. My kids circled like little sharks, waiting for a taste. If you’re a fan of easy, hearty dinners, you might also love this Best Easy Mississippi Chicken Recipe For A Cozy Family Dinner—another favorite in our house when we need that comfort boost.
Why This Recipe is Special
So, why is this murgh shorba indian chicken soup such a winner for dinner? First, it’s a traditional Indian soup recipe that somehow manages to feel fancy and homey at the same time. The broth is rich, thanks to simmered bone-in chicken, and the pop of fresh cilantro at the end is just perfection. Plus, it’s forgiving—if you’re missing a spice or two, it still turns out delicious. If you’re in the mood for more chicken magic, check out this Best Easy Chicken Piccata Meatballs Family Approved Dinner Recipe for another weeknight win. Dinner chaos? Bring it on—this soup’s got you covered.
Ingredients breakdown
| Ingredient | Quantity |
|---|---|
| Ghee or butter | 1 tablespoon |
| Onion, roughly chopped | 1 small |
| Garlic cloves, skin on | 3-4 |
| Ginger, roughly chopped | 2 inch piece |
| Fresh cilantro stalks, stems and leaves chopped separately | 15 |
| Bay leaf | 1 |
| Kashmiri dried chilies | 1-2 |
| Black peppercorns | 8 |
| Bone-in, skinless chicken thighs and drumsticks | 1 lb (450g) |
| Salt | ¾ teaspoon |
| Warm water | 4 cups |
| Garam masala | ¼ teaspoon |
| Freshly cracked black pepper | ½ teaspoon (adjust to taste) |
| Heavy cream (optional) or milk | 1 tablespoon or ¼ cup |
| Lemon slices | |
| Chopped scallions |
Utensils and substitutions
For a cozy pot of , you really just need a sturdy soup pot and a ladle. If you love your Instant Pot, that works beautifully here too! A sharp knife and a cutting board help with prepping the onion, ginger, and cilantro. I find a fine mesh strainer makes the broth extra clear, but any colander will do.
If you’re out of ghee, butter is a fine swap—just watch for browning. Chicken thighs and drumsticks give the richest flavor, but boneless pieces can work in a pinch. For a dairy-free version, skip the cream or try a splash of coconut milk. Whenever I make this recipe, I’m reminded how adaptable it is, much like my Best Creamy Ranch Chicken Dinner Easy Kid Friendly Family Approved for busy nights or the Best Cozy Merry Me Chicken Pasta For A Hearty Family Dinner when you want something hearty.
Also, if you’re curious about the nutrition side of this , I like to check out Nutrition.gov for tips on healthy ingredient swaps and balanced meals. However you make it, this soup is true and brings a little warmth to the chilliest evenings.
Step-by-step method for a murgh shorba indian chicken soup
Step 1
First, place a large pot over medium heat and add the ghee or butter. Allow it to melt gently, soaking in the warm aroma. If you prefer using an Instant Pot, follow the manufacturer’s settings for sautéing. Next, toss in the chopped onion, garlic cloves with skin, ginger, cilantro stems, bay leaf, Kashmiri chilies, and black peppercorns. Sauté everything for about a minute, making sure nothing browns too much. That little bit of sizzling always reminds me of home!
Step 2
Then, add the chicken thighs and drumsticks to the pot. Sear the pieces lightly on both sides for just a minute each. This step helps the chicken lock in flavor for your murgh shorba indian chicken soup . Sprinkle salt on top, and pour in warm water until the chicken is just covered. Bring it all to a gentle boil. After that, reduce the heat to low, cover, and let it simmer for 35 to 45 minutes. If you’re using an Instant Pot, close the lid and cook for 8 minutes, then let the pressure release naturally. While it simmers, skim off any foam that rises.
Step 3
Once the chicken is tender, carefully strain the broth into a bowl. Set the chicken aside to cool, then shred or chop it, discarding the bones. Discard the cooked spices and veggies, then pour the clear shorba back into the pot. Next, add the shredded chicken, chopped cilantro leaves, garam masala, and black pepper. Stir in the heavy cream or milk if you like it creamy. Let it all simmer gently for 5 minutes—don’t let it boil. Finally, ladle into bowls, topping with lemon slices and scallions. Perfect for a dinner that feels like a hug!
Tips and tricks to make this Dinner recipe shine
For the best results, use bone-in chicken—this brings out a richer flavor in your traditional indian soup recipe . Also, don’t skip skimming off the foam while the soup simmers; it keeps your broth clear and inviting. If you want to make it a creamy chicken soup with spinach , toss in a handful of baby spinach in the last five minutes. Sometimes, I forget to add the lemon, but honestly, that fresh squeeze at the end really brightens everything up. On cold evenings, nothing says comfort food for cold days like this classic. For more delicious dinner ideas, check out Best Easy Chicken Burrito Bowl For A Healthy Family Dinner or try the Easy Dump Go Marry Me Chicken Best 5 Star Dinner Recipe—both are simple, hearty options for busy nights.
What to serve with this Dinner recipe
First, nothing beats a hot bowl of Murgh Shorba Indian Chicken Soup paired with fresh, warm naan or soft roti. These breads soak up all the delicious flavors and make each bite extra comforting. Next, you might want a simple cucumber salad or a tangy carrot slaw for a crunchy, refreshing side. If you’re in the mood for a little variety, try serving this soup with a light Mediterranean touch. For instance, our Best Easy Mediterranean Flatbread Pizza brings a fun fusion twist to the table.
Also, a side of steamed rice or even a bowl of quinoa can turn this traditional Indian soup recipe into a heartier dinner. If you love quick yet nourishing options, check out our Best Easy Mediterranean Chicken Piccata for another tasty dinner idea. Finally, a few lemon wedges and fresh cilantro on the side let everyone season their bowl just the way they like it.
How to store and reheat
First, let your soup cool to room temperature before storing. Next, transfer it into an airtight container and keep it in the fridge for up to three days. When you’re ready to reheat, pour it into a saucepan and warm over medium heat, stirring gently. If the soup thickens, just add a splash of water or broth and stir well. You can also microwave it in a heat-safe bowl—just cover loosely and heat in short bursts, stirring in between. Finally, always taste and adjust seasoning after reheating for the best flavor.
FAQ
Is Murgh Shorba Indian Chicken Soup spicy?
Usually, it’s mildly spiced and more aromatic than hot. Of course, you can adjust chili levels to suit your taste.
How to make Murgh Shorba vegetarian?
Simply swap out chicken for paneer or tofu, and use vegetable broth instead of chicken stock.
What makes this soup comfort food for cold days ?
The warming spices, tender chicken, and soothing broth really hit the spot when it’s chilly outside.
Can I add spinach for a creamy chicken soup with spinach twist?
Absolutely! Stir in fresh spinach at the end for extra color, nutrition, and a creamy texture.
Is this a traditional Indian soup recipe?
Yes, murgh shorba is a classic, beloved in many Indian homes for its wholesome flavors and simple ingredients.
Print
murgh shorba indian chicken soup – Full recipes
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Murgh Shorba is a flavorful Indian chicken soup made with spices, fresh herbs, and tender chicken cooked in a rich broth. This comforting soup is perfect for cold days and optionally made creamy with a touch of heavy cream or milk.
Ingredients
1 tablespoon ghee or butter
1 small onion, roughly chopped
3-4 garlic cloves, skin on
2 inch piece of ginger, roughly chopped
15 fresh cilantro stalks, stems and leaves chopped separately
1 bay leaf
1-2 Kashmiri dried chilies
8 black peppercorns
1 lb (450g) bone-in, skinless chicken thighs and drumsticks
¾ teaspoon salt
4 cups warm water
¼ teaspoon garam masala
½ teaspoon freshly cracked black pepper (adjust to taste)
1 tablespoon heavy cream (optional) or ¼ cup milk
To serve: lemon slices, chopped scallions
Instructions
1. Place a pot over medium heat and add the ghee, allowing it to melt. If using an Instant Pot, follow the manufacturer’s instructions accordingly.
2. Once the ghee has melted, add the onion, garlic, ginger, cilantro stems, and all the whole spices at once. Sauté in the ghee for about one minute, being careful not to brown the ingredients too much.
3. Next, layer the chicken pieces in the pot and lightly sear them for about one minute on each side. Sprinkle the salt over the chicken and add enough warm water to fully cover the meat.
4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it cook gently for 35 to 45 minutes. Check halfway through and skim off any foam that collects on the surface using a spoon. If using an Instant Pot, close the lid and cook for 8 minutes, then allow the pressure to release naturally.
5. Once cooked, strain the broth through a colander to separate the shorba. Remove the chicken pieces and let them cool. After cooling, shred or chop the chicken, discarding the bones. Discard the cooked spices and vegetables, then return the shorba to the pot.
6. Bring the shorba to a gentle simmer, then add the shredded chicken, chopped cilantro leaves, garam masala, black pepper, and heavy cream (if using). Cook for 5 minutes without allowing it to boil.
7. Ladle the soup into bowls and serve warm with lemon slices and a scattering of chopped scallions. Enjoy!
Notes
Use bone-in, skinless chicken for better flavor.
Skim foam from broth to keep soup clear.
Can substitute heavy cream with milk for lighter option.
Store leftovers refrigerated up to 3 days.
Reheat gently to avoid boiling after adding cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 95 mg
Thanks for joining me in the kitchen today! Cooking up a pot of Murgh Shorba Indian Chicken Soup always reminds me how simple ingredients can create something truly special for dinner. If you’re looking for more ideas to keep your dinner board exciting, don’t miss our Mediterranean Chicken Piccata and the fun Mediterranean Flatbread Pizza—both are big hits at our table. Next time you crave something nourishing, remember this traditional Indian soup recipe. And if you’d love more cozy dinner inspiration, follow us on Pinterest for all our latest favorites. Here’s to warm bowls, happy hearts, and plenty of delicious moments shared together!