Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup chopped spinach
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the chicken and cook until browned on all sides, about 5 minutes.
5. Add the cumin, coriander, turmeric, cayenne pepper, cinnamon, and cloves and stir to coat the chicken.
6. Add the chicken broth, diced tomatoes, carrots, and potatoes.
7. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
8. Add the chopped spinach and cook for another 5 minutes.
9. Season with salt and pepper to taste.
10. Ladle the soup into bowls and garnish with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for cooking the chicken and vegetables
- Low heat for simmering the soup
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 230
- Fat: 6g
- Carbohydrates: 18g
- Protein: 25g
- Fiber: 4g
Substitutions for ingredients:
- Chicken can be substituted with tofu or chickpeas for a vegetarian version.
- Spinach can be substituted with kale or collard greens.
Variations:
- Add a can of chickpeas or lentils for extra protein and fiber.
- Use coconut milk instead of chicken broth for a creamier soup.
- Add a tablespoon of garam masala for a more complex flavor.
Tips and tricks:
- To save time, use pre-cut vegetables.
- Make a double batch and freeze the leftovers for an easy meal later.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in colorful bowls and garnish with fresh cilantro.
Garnishes:
- Fresh cilantro, chopped green onions, or a dollop of plain yogurt.
Pairings:
- Serve with naan bread or rice for a complete meal.
Suggested side dishes:
- Indian-style roasted vegetables or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Stewed chicken soup is a popular dish in Indian cuisine, often served with naan bread or rice.
Flavor profiles:
- This soup has a warm and spicy flavor profile, with hints of cinnamon and cloves.
Serving suggestions:
- Serve this soup as a main course for a cozy dinner at home.
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Region: Indian