Chicken Shorba

Chicken soup

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

The aromatic chicken stock that we prepare in this recipe makes a great base for many other dishes. You can use this stock instead of water when making rice or couscous. It will add great depth and flavor to your dishes. The stock keeps well in the refrigerator for up to a week.

Ingredients

  • 1 pound (500 grams) chicken bones
  • 1 medium onion, roughly chopped

Method

  1. Place a medium nonstick saucepan over high heat and add 4¼ cups (900 ml) water. Add the chicken bones, onion, carrot, bay leaf, peppercorns, cloves, green and black cardamom, and cinnamon, and bring to a boil. Boil for 20 minutes or until the liquid is reduced to 2½ cups (50