Slow Cooker Chicken Soup - Indian Style | Video
A set and forget recipe that’s comforting as well as delicious. The perfect way to warm your soul on a cold winter day
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Servings
Ingredients
- 2 tablespoon oil
- 2 teaspoon butter
- 2 large onions sliced
- 2 carrots diced
- 1 leek diced
- 2 garlic cloves crushed
- 6 cups chicken stock
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 teaspoon ground cumin cumin powder
- 1 teaspoon ground coriander coriander powder
- 1 teaspoon red chili powder
- ½ cup coriander cilantro leaves
- 2 tablespoon chopped mint leaves
- 1 kg boneless chicken breast or thigh fillets, cut into large pieces
- Salt and pepper to taste
Instructions
- Place oil, butter, onions, carrots, leek, garlic cloves, chicken stock, peppercorns, bay leaf, ground cumin, ground coriander, red chili powder, coriander (cilantro) leaves and mint leaves in the bowl of a large slow cooker. Stir to combine. Season with salt and pepper.
- Add chicken. Cover with lid. Cook on low for 5-6 hours or on high for 4-5 hours. Remove chicken from the slow cooker. Shred meat into bite-sized pieces. Return shredded chicken to the slow cooker. Cook on high for 10 minutes or until heated through. Taste and season with salt and pepper as needed. Serve with crusty bread.
Video
Notes
- To make this soup on stovetop, place all the ingredients in a large pot. Simmer for about an hour or until chicken is cooked through.
- Add masoor dal to the soup if you like
- To freeze this soup, thaw to room temperature, and freeze in small freezer safe containers for up to a month. Thaw soup in refrigerator. Reheat before you serve.
- Add masoor dal to the soup if you like
- To freeze this soup, thaw to room temperature, and freeze in small freezer safe containers for up to a month. Thaw soup in refrigerator. Reheat before you serve.
Nutrition
Serving: 1g | Calories: 540kcal | Carbohydrates: 26g | Protein: 83g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 21g | Cholesterol: 238mg | Sodium: 859mg | Fiber: 3g | Sugar: 10g