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Prep time:

1 hour

Time to cook

2 hours

Good for:


Indian Chicken soup

This recipe is borrowed from a combination of Indian recipes. it’s not a 5 minute job, but the result is really worth it. This will be enough for 4 people or 6 as a starter.


1 whole -good chicken, cleaned and with skin

300 g onions sliced

1 liter of a good bouillon or mix of miso and bouillon

3-4 garlic cloves, cut finely

5 cm piece of ginger, cut finely

1 tsp ground tumeric

1 tbsp ground coriander

1 tsp ground fennel

2 tsp ground cumin

8 green cardamon pods

5 bay leaves

8 cloves

400 g can of tomatoes

50 g fresh coriander

50 g fresh mint

for serving:

50 ml vegetable oil

75 g chickpea flour

1/2 teaspoon salt

Juice of 1/2 lemon


Step 1

Add chicken and remainder of ingredients to a large pot. Make sure the chicken is covered- add eventually a bit of water.

leave to cook gently for 1 1/2-2 hours depending of the size of your chicken.

Step 2

Remove the chicken and take the meat off the bones. Reserve all the meat – eventually freeze some for a quiche. You do not need the skin or bones anymore.

Step 3

Strain the stock through a fine sieve until you have the broth in a a large bowl.

Step 4

In the large pot heat the oil and chickpea flour and stir for 2-3 minutes over low heat. When the chickpea flour begin to bubble add the broth while stirring, making sure no lumps form and the broth becomes slightly thicker in consistency.

Step 5

This is where you add the salt and lemon juice. Taste and eventually a bit of water if it is too strong for a sick.

Serve with some of the chicken diced in each bowl and garnish with the chopped mint.


You can make this from a good chicken stock instead or make your own using chicken bones.

I like to use the opportunity to cook a whole chicken and save the rest of the chicken meat for a quiche, frittata or fried rice the day after.

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