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.
Method
- 1
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.
- 2
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.
- 3
Step 3
Strain the stock through a fine sieve until you have the broth in a a large bowl.
- 4
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.
- 5
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.
Good to know
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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