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