Go Back

Chicken Shorba Recipe

Chicken Shorba Recipe is a comforting Indian chicken soup made with bone-in chicken, aromatic spices, yogurt or coconut milk, and fresh herbs. This authentic Chicken Shorba is light, nourishing, flavorful, and perfect for cold weather, recovery meals, or a cozy family dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 500 g bone-in chicken skin removed
For the Aromatics
  • 1 tbsp ghee or oil
  • 1 medium onion finely sliced
  • 1- inch ginger chopped
  • 5 –6 garlic cloves smashed
  • 2 green chilies slit (optional)
For the Whole Spices
  • 1 bay leaf
  • 4 black peppercorns
  • 1 small piece cinnamon
  • 1 clove
  • 1 green cardamom
  • Pinch of kalpasi mace, or star anise (optional)
For the Liquid & Seasoning
  • 3½ –4 cups water
  • ¼ cup whisked yogurt or coconut milk
  • Salt to taste
  • Freshly ground black pepper
  • Fresh coriander leaves for garnish

Equipment

  • Deep Pot
  • knife
  • cutting board
  • spatula
  • Measuring Cups
  • measuring spoons

Method
 

Sauté the Spices
  1. Heat ghee or oil in a deep pot.
  2. Add bay leaf, peppercorns, cinnamon, clove, and cardamom.
  3. Let the spices sizzle until aromatic.
  4. Add sliced onions and cook until translucent.
Add Aromatics & Chicken
  1. Add chopped ginger, garlic, and green chilies.
  2. Stir for a minute until fragrant.
  3. Add the chicken pieces.
  4. Sauté for 4–5 minutes until lightly browned.
Simmer the Broth
  1. Pour in 3½–4 cups water.
  2. Add salt to taste.
  3. Cover and simmer on low heat for 25–30 minutes until the chicken is tender and the broth is flavorful.
Finish with Yogurt or Coconut Milk
  1. Reduce the heat to low.
  2. Slowly stir in whisked yogurt or coconut milk.
  3. Simmer gently for 5–6 minutes.
  4. Do not boil after adding yogurt to prevent curdling.
Garnish & Serve
  1. Sprinkle freshly ground black pepper.
  2. Garnish with chopped coriander leaves.
  3. Serve hot with naan, toasted bread, or steamed rice.

Notes

Bone-in chicken gives the richest flavor, but boneless chicken can also be used.
Keep yogurt at room temperature and mix it with a little warm broth before adding to prevent curdling.
Coconut milk is an excellent dairy-free alternative.
For Instant Pot cooking, pressure cook for 8 minutes and add yogurt or coconut milk after releasing pressure.
Lamb or beef can be used instead of chicken, but they require longer cooking time.
Chicken Shorba tastes even better the next day and reheats beautifully.
Store leftovers in an airtight container in the refrigerator for up to 3 days.