South-Indian Chicken Soup

Name: South-Indian Chicken Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1⅝ lb Chicken pieces, cut into bite-sized portions; 1 medium Onion, coarsely chopped; 2 tsp Cumin seeds; 2 tsp Black peppercorns; 5 clove Garlic cloves, lightly crushed; 2 sprig Fresh curry leaves; ¼ tsp Turmeric powder; 1 tbsp Ghee or clarified butter; Salt, to taste; 6 cup Water

Recipe GLPRd0f3025721987d

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Indian

Soup

45 min

455 cal

Servings: 4

Stovetop

SNAP eligible

A fragrant, aromatic South-Indian chicken soup made with warm spices like cumin, peppercorns, and turmeric, infused with curry leaves and garlic. Tender chicken simmers gently in a light, flavorful broth that is both comforting and authentic to regional traditions.

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Ingredients

1⅝ lb Chicken pieces, cut into bite-sized portions

1 medium Onion, coarsely chopped

2 tsp Cumin seeds

2 tsp Black peppercorns

5 clove Garlic cloves, lightly crushed

2 sprig Fresh curry leaves

¼ tsp Turmeric powder

1 tbsp Ghee or clarified butter

Salt, to taste

6 cup Water

Directions

Heat the ghee in a large pot or Dutch oven over medium heat. Once shimmering, add the cumin seeds and peppercorns. Toast them gently for about 1 minute, stirring occasionally, until fragrant and the seeds begin to darken slightly.
Add the chopped onion to the pot and sauté for 3 to 4 minutes, stirring frequently, until the onion softens and begins to turn translucent at the edges.
Stir in the crushed garlic cloves and turmeric powder, mixing well. Cook for about 1 minute, stirring constantly, until the spices are fully incorporated and the raw spice smell subsides.
Add the chicken pieces to the pot and stir to coat them with the spiced ghee. Cook for 2 to 3 minutes, stirring occasionally, to lightly sear the chicken on the outside.
Pour in the water and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and add the curry leaf sprigs.
Simmer uncovered for 20 to 25 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F. Skim off any foam or impurities that rise to the surface during cooking.
Season the soup to taste with salt. Adjust spices if needed. Ladle the soup into bowls, ensuring each serving has chicken pieces, broth, and some of the aromatic spices.

Comments

Grocery List Plus Editorial Staff4.25

Curry leaves are the catch here: you'll need to plan a stop at an Indian grocer or Harris Teeter's international section, since Food Lion and Walmart carry them unreliably in Charlotte. Everything else—chicken, onion, cumin, peppercorns, garlic, turmeric, ghee—lands at any major chain, making this roughly $2.50 per serving with no waste. The 45 minutes is honest but assumes chicken is already cut; if you're starting whole, add ten. This soup is forgiving, reheats beautifully, and works for weeknight dinner or leftovers, but the curry leaves trip bumps it down a notch for pure convenience.