Chicken Soup Recipe – Carrot, Sweet Corn & Indian Spices

Last Updated on 4 months by Neha Deshmukh

Chicken Soup Recipe – Carrot, Sweet Corn & Indian Spices

Hey everyone! There’s just something about a warm bowl of soup that feels like a hug, isn’t there? Especially when the weather turns a little chilly, or you’re just feeling under the weather. This Chicken Soup with Carrot, Sweet Corn, and a hint of Indian spices is my go-to comfort food. I first made this when my little one was sick, and it’s been a family favorite ever since. It’s packed with flavor, super nourishing, and honestly, pretty easy to make!

Why You’ll Love This Recipe

This isn’t your average chicken soup. We’re taking classic comfort and giving it a little Indian twist with warming spices like cinnamon and peppercorns. It’s a beautiful balance of familiar flavors and something a little bit special. Plus, it’s incredibly versatile – you can easily adjust the veggies and spice levels to suit your taste. It’s a guaranteed mood booster!

Ingredients

Here’s what you’ll need to create this cozy bowl of goodness:

• 250g bone-in chicken
• 1 carrot
• ½ cup sweet corn
• 1 potato
• 1 cup mixed vegetables (cauliflower, celery, cabbage)
• 2 tbsp lemon juice
• 1 tbsp ginger
• 1 tbsp garlic
• 1 tsp ghee/oil/butter
• 1 small bay leaf
• 4 peppercorns
• 2 inch cinnamon stick
• 3 cups water

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Bone-in Chicken: Seriously, don’t skip this! Using bone-in chicken creates a much richer, more flavorful broth. It’s the secret to a truly comforting soup.
• Mixed Vegetables: Feel free to get creative here. Traditionally, you might find peas, beans, or even green beans in Indian-style soups. Use whatever you have on hand or what your family loves.
• Ghee/Oil/Butter: I love using ghee for that authentic Indian flavor, but oil or butter work beautifully too. It really comes down to personal preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, add the chicken, potatoes, mixed vegetables, and 3 cups of water to a pressure cooker or a large pot.
2. Now, tear the bay leaf into pieces and gently break the cinnamon stick. Add these along with the peppercorns. These spices will infuse the soup with such a lovely warmth.
3. If you’re using a pressure cooker, cook for 3 whistles. If you’re simmering on the stovetop, cook until the chicken is tender and falls off the bone – usually around 30-40 minutes.
4. Carefully remove the chicken from the pot. Shred the meat, discarding the bones.
5. Strain the broth through a fine-mesh sieve to separate any solids. This will give you a beautifully clear soup base.
6. Heat the ghee (or oil/butter) in a pan over medium heat. Sauté the minced ginger and garlic for about a minute, until fragrant.
7. Add the chopped carrots and sweet corn to the pan. Sauté for another minute, just to soften them slightly.
8. Pour the strained broth into the pan. Bring to a boil, then reduce the heat and simmer until the vegetables are tender.
9. Add the shredded chicken and a pinch of salt. Turn off the heat.
10. Once the soup has cooled slightly, stir in the lemon juice and a little extra pepper powder. This brightens up the flavors beautifully!

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of texture.
• Taste and adjust the seasoning as you go. Everyone’s palate is different.
• For a richer broth, you can add a chicken bouillon cube or a teaspoon of chicken powder.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Simply use vegetable broth instead of chicken broth and omit the chicken. Add some chickpeas or lentils for extra protein.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like a little heat, add a finely chopped green chili along with the ginger and garlic. My friend, Priya, always adds one – she loves the kick!
• Winter/Monsoon Festival Adaptation: During festivals, my family loves to add a tiny pinch of garam masala for an extra layer of warmth and aroma.

Serving Suggestions

Serve this soup warm, on its own, or with a side of crusty bread for dipping. For a heartier meal, add some boiled noodles or rice to the soup. My kids love it with a sprinkle of fresh coriander (cilantro) on top.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months. Just make sure to leave some space at the top of the container for expansion.

FAQs

Let’s answer some common questions:

• Is this soup good for a cold? Absolutely! The warm broth and nourishing ingredients can help soothe a sore throat and boost your immune system.
• Can I use chicken breast instead of bone-in chicken? You can, but the broth won’t be as flavorful. If using chicken breast, reduce the cooking time to prevent it from drying out.
• What vegetables can I substitute? Feel free to swap in your favorites! Peas, beans, spinach, or even mushrooms would all work well.
• How can I make the broth more flavorful? Use bone-in chicken, add a chicken bouillon cube, or simmer the broth with some onion and garlic for extra depth.
• Can I freeze this soup? Yes, you can! Just make sure to cool it completely before freezing.

Enjoy this comforting bowl of goodness! I hope it brings a little warmth and happiness to your day. Let me know in the comments if you try it and how it turns out!