South Indian Chicken soup.

South Indian Chicken soup.


Chicken drumstick -3-4
1 chicken bouillon cube
1/2 tsp - turmeric powder.
1 cinnamon stick
1 inch long dry ginger
4-5 green cardamom
2-3 bay leaves.
2-3 cloves/marati moku.
2 cups of diced vegetables.
1 small tomato
1 small onion
If you like to serve the soup with rice:
1/2 tsp - fenugreek seeds
1 tsp - coriander seeds.
1/2 tsp - ajwain seeds
1/2 tsp - cumin seeds
1/2 tsp- fennel seeds

1. Heat oil in a soup pot and add all the spices.
2. Wait until they crack it usually take a minute.
3. Add the chicken to the pot and roast them on medium high for 2 minutes.
4. Lower the heat, add all the veggies. Salt the chicken and veggies to bring out the moisture in them.
5. Saute them for a minute. When the tomatoes are well cooked, add 10 cups of water and add the chicken bouillon cube and turmeric powder.
6. Cover and cook the soup on low for 2 hrs.
7. After 2 hrs, spoon out the chicken and filter the soup.
8. Remove the skin and bones and shred the chicken.
9. Add the shredded chicken to the filtered soup.
10. Garnish with coriander and serve hot.

This soup can be served with rice also. If you do not want to cook the chicken for 2 hrs, you can use pressure cooker for 20 min.A slow cooker works great for this recipe. Throw all the ingredients into a slow cooker pot and cook them on low for 8 hrs.


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.