Spicy Chicken Soup

Spicy and tasty Chicken soup is generally catered for people with cold to clear the nose and chest. It can also be cooked as an appetizer.

Posted by ShareRecipes Staff

[Total: 0   Average: 0/5]
Please rate it

Preparation Time : 10 mins

Cooking Time : 15-20 mins

Serves : 3-4

Upload recipe photo

Cuisine : Indian»Starters»
Tags :

Main Ingredient : Chicken
Recipe Type : Dinner Lunch Soup

Ingredients :


  • Chicken with bones - 500g
  • Onion - 1 small
  • Tomato - 1 small
  • Green chilli -1-2
  • Ginger-garlic paste - 2 tsp
  • Cumin (Jeera) seeds - 1 tsp
  • Pepper corns - 1½ tsp
  • Turmeric powder - 1/2 tsp
  • Chilli powder - 1/4 tsp
  • Pepper powder - 3/4 tsp
  • Oil - 1 tblsp
  • Water - as required
  • Salt - to taste
  • Coriander leaves chopped - 2 tblsp

Method :
  1. Chop all the onion, tomato and coriander leaves; Slit the chilli.
  2. Crush the peppercorns. Wash the meat.
  3. Heat a 3-4 litre pressure cooker pan on a stove and add oil.
  4. When the oil is hot enough, Add cumin seeds and crushed pepper and fry for about 1/2 a minute.
  5. Add chopped onion to the oil and stir for about 3-4 minutes on a medium heat.
  6. Add chilli and ginger-garlic paste and fry for about a minute.
  7. Add all the spice powders, tomatoes, half of chopped coriander leaves and all the chicken pieces and fry further for about 3-4 minutes.
  8. ** Add about 500ml of water and salt. Stir it.
  9. ** Cover and cook the chicken on medium heat until the first whistle.
  10. ** After the first whistle, reduce the heat to low and pressure cook for about 5 minutes.
  11. ** Switch off the stove and open the lid once the pressure is gone.
  12. Garnish with rest of the chopped coriander leaves.
** - If the pressure cooker is not available, replace the steps 8-11 above starting with the symbol ** with the following steps and continue to step 12 above.

  1. Add about 750ml of water and salt to the pan of chicken, onion, tomatoes and spices.
  2. Cover and cook on a medium heat for about 15-20 minutes on until the meat is tender enough.
  3. Open the lid and stir few times and check whether there is enough water left for the chicken to be cooked. If there is not enough water left, add more.
  4. Switch off the pan.

Notes : Thighs and wings of Chicken are tender and suitable for this kind of soup. For variation, Please try Lamb/Mutton soup. Please refer to Cooking warning related to the variation in cooking time.


If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.


Leave a Reply

Recently Viewed Recipes

Spicy Chicken Soup

[yasr_visitor_votes_readonly postid="479" size="small"]

Lentil Rice

[yasr_visitor_votes_readonly postid="457" size="small"]

Sambar Vadai

[yasr_visitor_votes_readonly postid="547" size="small"]

Mashed Maple Sweet Potatoes

[yasr_visitor_votes_readonly postid="593" size="small"]

Garlic and Roasted Coriander flavored Lamb curry

[yasr_visitor_votes_readonly postid="550" size="small"]
Share Recipes

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.