Murgh Shorba – Indian Chicken Soup for a Classic Comfort Bowl

Introduction

Murgh Shorba is a traditional Indian chicken soup that’s light yet flavorful, richly spiced yet soothing. Made with bone-in chicken, warming spices, and a delicate broth infused with ginger, garlic, and herbs, this dish is a cherished part of Indian winter cooking—served for both comfort and nourishment.

Whether you’re looking for soup recipes for winter or exploring Indian comfort food recipes, Murgh Shorba offers the perfect balance of healing warmth and aromatic depth. It’s ideal as a light meal, a starter before a main course, or a restorative bowl during cold weather or recovery.

What sets it apart is the layering of flavors—onion, tomato, whole spices, and slow simmered chicken—finished with a touch of cream or ghee and a sprinkle of fresh herbs. It’s not only satisfying but also deeply grounding and easy to digest.

Ingredients Overview

Murgh Shorba uses everyday Indian pantry staples that work together to create a broth that’s both comforting and vibrant.

Chicken:

• Bone-In Chicken Pieces: Thighs, legs, or a combination. Bone-in cuts enrich the broth with flavor and nutrients.

• Optional Boneless Chicken: Can be used for faster cooking, but flavor will be milder.

Aromatics:

• Onion: Adds sweetness and body to the broth.

• Tomatoes: Light acidity to brighten and balance the spices.

• Ginger-Garlic Paste: A staple in Indian cooking that builds a strong, flavorful base.

Spices:

• Whole Spices: Bay leaf, cloves, black peppercorns, cinnamon stick, and green cardamom infuse warmth and depth.

• Ground Spices: Turmeric for color and earthiness; cumin and coriander for aroma.

• Red Chili Powder (optional): Adds gentle heat. Adjust to taste.

Herbs & Garnish:

• Fresh Coriander (Cilantro): Essential for finishing the soup with freshness.

• Mint (optional): For a cooling counterbalance to the warm broth.

Liquid & Finishing:

• Water or Chicken Stock: The base of the shorba. Homemade or low-sodium broth adds richness.

• Ghee or Butter: A spoonful at the end adds smoothness and traditional flavor.

• Cream or Coconut Milk (optional): For a slightly creamy version, often served in North Indian homes.

Step-by-Step Instructions

This is a slow-simmered soup—but the process is easy and rewarding.

1. Prepare the Chicken & Aromatics:

• Rinse and pat dry 1 lb bone-in chicken.

• Chop 1 medium onion and 1–2 tomatoes.

2. Sauté Whole Spices & Aromatics:

• In a heavy-bottomed pot, heat 1½ tbsp ghee or oil.

• Add:

  • 1 bay leaf

  • 3–4 black peppercorns

  • 2 cloves

  • 1 green cardamom

  • 1-inch cinnamon stick

• Sauté for 30 seconds until fragrant.

• Add 1 medium chopped onion and sauté until translucent.

• Add 1 tbsp ginger-garlic paste and cook until raw smell fades (1–2 minutes).

3. Add Tomatoes & Ground Spices:

• Add chopped tomatoes and cook until soft.

• Stir in:

  • ½ tsp turmeric

  • 1 tsp ground coriander

  • ½ tsp cumin

  • Salt to taste

  • Optional: ¼ tsp chili powder

4. Add Chicken & Simmer:

• Add the chicken pieces and toss to coat in the masala.

• Sauté for 3–4 minutes to seal in flavor.

• Pour in 4 cups water or light stock, stir, and bring to a simmer.

• Cover and cook for 30–40 minutes, skimming foam if needed.

5. Strain or Blend (Optional):

• For a more traditional clear broth, strain out the whole spices and solids.

• For a thicker consistency, blend the onion-tomato base before adding chicken or blend a portion of the soup after cooking.

6. Finish & Garnish:

• Stir in a splash of cream or ½ tbsp ghee to finish.

• Garnish with chopped coriander and a squeeze of lemon or lime juice.

• Serve hot with roti, naan, or rice—or simply as a standalone bowl.

Tips, Variations & Substitutions

Pro Tips:

• Use fresh, whole spices for best aroma—toast them lightly before adding other ingredients.

• Don’t rush the simmering—it helps draw out flavor from the bones and aromatics.

• Skim the broth occasionally for clarity.

Flavor Variations:

• South Indian Style: Add curry leaves and a pinch of garam masala toward the end.

• Creamy Version: Use coconut milk instead of cream for a dairy-free richness.

• Vegetable Add-Ins: Add carrots or spinach for a heartier soup.

Substitutions:

• No ghee? Use unsalted butter or olive oil.

• No ginger-garlic paste? Use freshly grated in equal amounts.

• Vegan? Replace chicken with chickpeas or tofu and use vegetable broth.

Serving Ideas & Occasions

Murgh Shorba is light enough to be a starter but filling enough to serve as a meal.

Serve with:

• Steamed basmati rice

• Warm roti or naan

• Crispy papad or toasted flatbread

• A side of pickle or chutney for contrast

Perfect For:

• Cold winter nights

• Recovery meals or sick days (easy to digest)

• Festive Indian dinners as a first course

• Ramadan iftar or suhoor

Its versatility and gentle spice profile make it widely appealing—even to those not familiar with Indian flavors.

Nutritional & Health Notes

Murgh Shorba is a low-carb, high-protein dish that’s naturally gluten-free and can be easily adapted for dairy-free or keto diets.

• Bone-in chicken adds collagen and protein to support immunity and recovery.

• Spices like turmeric, garlic, and ginger have anti-inflammatory properties.

• Coriander and cumin support digestion and balance the richness of the broth.

To make it lighter:

• Skim excess fat before serving.

• Omit cream or ghee and use lemon juice to finish instead.

FAQs

Q1: Can I make Murgh Shorba in advance?

A1: Yes. The flavors deepen over time. Store in the fridge for up to 3 days and reheat gently. It also freezes well for up to 2 months.

Q2: Can I make it in a pressure cooker or Instant Pot?

A2: Absolutely. Pressure cook for 12–15 minutes with natural release. Finish with cream and garnish after cooking.

Q3: Is it supposed to be spicy?

A3: Not traditionally. It’s mild with gentle warmth from whole spices. You can add more chili powder or green chili for heat if preferred.

Q4: Can I use boneless chicken?

A4: Yes, but the broth won’t be as rich. Add a bit of stock or bouillon to compensate, and reduce cooking time by 10 minutes.

Q5: Can I strain the soup for a clear version?

A5: Yes. For a broth-style shorba, strain out the solids after simmering and serve just the clear spiced broth with shredded chicken.

Q6: What’s the difference between Shorba and regular chicken soup?

A6: Shorba uses Indian spices, often includes ghee or cream, and has a lighter, more aromatic broth compared to Western-style chicken soups.

Q7: How do I store leftovers?

A7: Cool completely, then store in an airtight container in the fridge. Reheat on the stove or microwave. Add water if it thickens too much.

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