Ever wanted a bowl that clears your sinuses, warms your bones, and still feels light?
This South Indian Style Chicken Soup does exactly that — a fragrant, pepper-forward broth with hints of cumin and coriander, bright tomato notes, and gentle aromatics like curry leaves and cinnamon.
It’s the kind of soup that works as a starter, a light meal, or the perfect remedy when you’re under the weather.
A quick note on cuisine & context
This version borrows South Indian pantry staples — curry leaves, whole spices (cinnamon, clove, cardamom), and a pepper-forward crushed masala — and applies them to a clear chicken soup.
It’s an intersection of local spice technique and classic broth-making: aromatic, grounding, and very homey.
Ingredients — what each one brings to the bowl
- Chicken: the protein base and natural broth builder.
- Coriander, cumin & pepper (crushed): earthy warmth, peppery heat and a fragrant backbone.
- Ginger & garlic (pounded): punchy aromatics that boost immunity and digestion.
- Tomato: brightens the broth and adds a touch of acidity.
- Whole spices (cinnamon, clove, cardamom, bay leaf): subtle sweetness and depth.
- Curry leaves & green chilli: the South-Indian signature — aromatic and slightly grassy heat.
- Turmeric: gentle color, anti-inflammatory benefits.
How it comes together
Start by crushing the small spice trio — coriander, cumin and pepper — and pounding ginger and garlic. These two little activities are the flavour insurance policy for the entire pot.
Heat a little oil in your cooker, briefly toast the whole spices so they bloom, then soften onions and green chilli until they smell sweet. Add your pounded ginger–garlic, let the raw edge go, then toss in chopped tomatoes to build body and brightness.
Now the star — the chicken — goes in to absorb that aromatic base. Sprinkle in the crushed coriander-cumin-pepper mix, a pinch of turmeric and salt, and add water. Bring it up to a boil, pressure-cook briefly to let flavors marry and the chicken become tender, then finish with fresh coriander and a few curry leaves.
The end result is a clear, deeply aromatic broth with tender chicken pieces that taste like comfort.
💡 Pro Tip: Toast the whole spices for 20–30 seconds before adding aromatics — it releases essential oils and gives the broth a restaurant-style depth. Also, simmer the soup 10–15 minutes after pressure-release (with lid off) to concentrate flavors if you like a stronger broth.
Why you’ll love it
- Fast comfort: One-pot, pressure-cooker friendly — ready in under an hour.
- Flavor-forward, not heavy: The broth is bright and spiced, not thick with cream.
- Health wins: Ginger, garlic, turmeric and pepper are anti-inflammatory and help digestion; chicken provides lean protein.
- Versatile: Serve as a starter, a light lunch with toast, or ladle over rice for a simple meal.
What goes along
- Steamed rice or lemon rice — pour soup over rice for a one-pot comfort meal.
- Crusty bread or appams/dosas — soak and enjoy.
- Light salads or sautéed greens for contrast.
- A wedge of lime on the side — a squeeze brightens the broth.
How to serve
Ladle hot into deep bowls, garnish with fresh coriander and extra curry leaves. For a finishing kick, add cracked black pepper or thinly sliced green chilli on top. Serve immediately — it’s best while piping hot.
Packing & storage
- Fridge: store in an airtight container for up to 3 days.
- Freezer: freeze the broth (without the chicken pieces) for up to 1 month; thaw and add freshly cooked chicken when reheating.
- Reheat: gently simmer on the stove — high heat will toughen chicken. Add a splash of water if the broth thickens.
Party / bulk preparation
Make a double batch and keep the broth in large containers. Reheat and add fresh herbs and a squeeze of lime at service time to refresh flavors. For buffet-style service, keep the soup in a slow cooker on warm and ladle into cups for guests.
Chicken Soup
Description
This South Indian style chicken soup is light, flavorful, and perfect as a starter or comfort meal. Made with freshly pounded spices like coriander, cumin, and pepper, along with curry leaves and tender chicken, it has a rich aroma and a wholesome taste. It’s a one-pot recipe that comes together quickly in a pressure cooker, making it ideal for busy days or when you just want something soothing. Serve it hot with a sprinkle of fresh coriander, and you’ll have a bowl of pure comfort with a South Indian touch.
Ingredients
Instructions
Prep Work
-
Pound spices
Pound coriander seeds, cumin seeds and peppercorns until coarse.
-
Pound ginger and garlic
Crush ginger and garlic together into a paste.
-
Chop veggies
Finely chop onion and tomato. -
Slit chilli
Slit the green chilli lengthwise.
Method
-
Heat oil and spices
In a pressure cooker, heat oil and add whole spices, onion, green chilli and curry leaves. Sauté well.
-
Add ginger garlic
Add the pounded ginger and garlic and sauté. -
Add tomatoes
Add chopped tomatoes and mix well. -
Add turmeric
Sprinkle turmeric powder and sauté everything. -
Add chicken
Add chicken pieces and mix well with the masala. -
Add spices and salt
Add salt and the pounded coriander, cumin and pepper powder.
-
Add water
Pour water and mix well. -
Pressure cook
Once it boils, pressure cook for 2–3 whistles. -
Garnish
Add coriander leaves and serve hot.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 2g10%
- Cholesterol 70mg24%
- Sodium 420mg18%
- Potassium 580mg17%
- Total Carbohydrate 7g3%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 25g50%
- Vitamin A 620 IU
- Vitamin C 18 mg
- Calcium 45 mg
- Iron 2 mg
- Magnesium 40 mg
- Zinc 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
