The Best Healing Chicken Soup for Chilly Winters

Ingredients

• 500 g Chicken Pieces, bone‑in (cut into bite‑size pieces)
• 2 Tbsp Ghee (clarified butter, unsalted)
• 1 Tbsp Whole Spices (e.g., cumin seeds, bay leaf, cloves, cinnamon stick, crushed)
• 1 medium Onion (roughly chopped)
• 1 inch piece Ginger (peeled and roughly chopped)
• 4 pieces Garlic Cloves (peeled)
• 1 piece Green Chili (adjust to heat preference, seeds removed if less spicy)
• 2 Tbsp Fresh Cilantro Leaves (loosely packed, chopped)
• 2 Tbsp Water (for paste) (helps blend into a smooth paste)
• ½ tsp Black Pepper Powder (freshly ground if possible)
• 1 tsp Salt (or to taste)
• 4 cups Water (for soup) (approximately 1 liter)
• 1 Tbsp Lemon Juice (freshly squeezed)

Instructions

1. Prepare Ingredients

   Roughly chop the onion, ginger, garlic, green chili and cilantro. Add to a blender with 2 Tbsp water and blend to a smooth paste.

   Time: PT12M

2. Brown Chicken with Whole Spices

   Heat ghee in the pressure cooker over medium heat. Add the whole spices and fry until fragrant (about 30 seconds). Add the chicken pieces and sauté until the color changes, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium heat

3. Cook the Spice Paste

   Add the onion‑ginger‑garlic‑chili‑cilantro paste, black pepper, and salt to the pot. Fry, stirring continuously, until the oil begins to separate from the mixture, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Pressure Cook the Soup

   Pour in 4 cups of water, stir, then close the pressure cooker lid. Bring to pressure and cook for 3‑4 whistles (approximately 10 minutes).

   Time: PT10M

5. Finish with Lemon

   Release the pressure safely, open the cooker, and stir in the lemon juice. Taste and adjust salt if needed.

   Time: PT2M

6. Serve

   Ladle the hot soup into bowls and garnish with extra cilantro if desired. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

8 g

Fat

12 g

Fiber

1 g