Toasted Naan and Chicken Soup

Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in
Season: Big Flavors, Beautiful Food

By Nik Sharma

Published 2018

  • About

If Indians had a version of chicken tortilla soup, this would be it. Make a large pot on the weekend to eat during the week. Trust me, the flavors will keep getting better with each passing day.


  • Seeds of 2 green cardamom pods
  • 4 Tbsp [60 ml] extra-virgin olive oil


Preheat the oven to 350°F [180°C]. Grind the cardamom seeds with a mortar and pestle or spice grinder. Heat 2 Tbsp of the oil in a medium stockpot or Dutch oven over medium-high heat. Add the onion and sauté until translucent, 4 to 5 minutes. Turn the heat to medium-low and add the gar