Murgh shorba indian chicken soup has always been my secret weapon for those days when life just feels a bit much. First, picture this: it’s raining, the dog’s muddy paw prints are everywhere, and I’m trying to keep my glasses from fogging up as I chop onions. That’s when I usually reach for my slow cooker and decide it’s time for this comforting bowl of goodness.
So, why do I come back to this recipe again and again? Because nothing says comfort food for cold days quite like a fragrant, steamy pot of murgh shorba simmering away. Also, it’s a recipe that forgives a little kitchen chaos—forgot the ginger? No worries. Accidentally tossed in too much cilantro? Honestly, it just gets tastier. Even my picky eaters forget their complaints once the aroma fills the house!
My Kitchen Story
Sometimes the kitchen feels like a circus—cats weaving between my legs, timers blaring, and me frantically searching for that one missing bay leaf. Still, the slow cooker sits there like a patient friend, ready to work its magic. When I make murgh shorba indian chicken soup, I just toss the chicken, spices, and all those cozy aromatics in, and let it bubble away. Halfway through, I always forget to skim the foam (oops), but somehow it still turns out delicious. I actually picked up this habit after trying the Easy Slow Cooker Mississippi Chicken Recipe For Tender And Flavorful Dinner—so handy for lazy evenings.
Then, there’s that moment when the house fills with the scent of ginger and garlic. My family starts hovering, asking if it’s time to eat yet. The real magic for me is how simple tweaks turn this traditional indian soup recipe into a personal favorite. Sometimes I throw in a splash of milk for creamy chicken soup with spinach (if I remember to buy spinach, that is). If you love a fuss-free dinner, you’ll get why I’m obsessed with the slow cooker. Also, if you’re craving more easy comfort, the Creamy Ranch Chicken Recipe Made Easy In Your Slow Cooker Crockpot is a must-try. So, don’t worry if your kitchen isn’t picture-perfect—this soup doesn’t judge!
What Makes It Stand Out
First, murgh shorba indian chicken soup is all about letting those spices and chicken do their thing with minimal effort. The slow cooker draws out rich flavors, making each spoonful warm and soothing. Also, you can easily adjust the spice to suit your mood. Finally, the joy of ladling out a bowl of homemade shorba after a hectic day? Absolutely unbeatable, even if you forgot to buy lemons again (guilty as charged).
What You’ll Need
| Ingredient | Quantity |
|---|---|
| Ghee or butter | 1 tablespoon |
| Onion, roughly chopped | 1 small |
| Garlic cloves, skin on | 3-4 |
| Ginger, roughly chopped | 2 inch piece |
| Fresh cilantro stalks (stems and leaves chopped separately) | 15 |
| Bay leaf | 1 |
| Kashmiri dried chilies | 1-2 |
| Black peppercorns | 8 |
| Bone-in, skinless chicken thighs and drumsticks | 1 lb (450g) |
| Salt | 3/4 teaspoon |
| Warm water | 4 cups |
| Garam masala | 1/4 teaspoon |
| Freshly cracked black pepper | 1/2 teaspoon |
| Heavy cream (optional) or milk | 1 tablespoon or 1/4 cup |
| Lemon slices | |
| Chopped scallions |
Handy Kitchen Helpers
First, I love how approachable the ingredients for are. Most of them are already in my pantry, and if you don’t have Kashmiri chilies, you can swap in another mild dried chili. If you’re making this as a , a sturdy soup pot or Dutch oven works wonders, but honestly, I’ve had great results with my Instant Pot too. The pressure cooker really speeds things up, especially on busy weeknights!
Also, if you’re after that extra creamy finish, a splash of milk does the trick (no heavy cream required). I always keep lemon and scallions on hand for garnish—they add such a fresh pop at the end. For more slow cooker inspiration, you might enjoy my Easy Slow Cooker Chicken Burrito Bowl Recipe For A Healthy Weeknight Dinner or this Slow Cooker Marry Me Chicken Recipe Easy Dump And Go Crockpot Dinner—both are perfect for cozy nights. If you’re wondering about healthy swaps or food safety while prepping chicken, I often check foodsafety.gov for tips. Finally, don’t forget, this soup is a true . There’s nothing like a big bowl of homemade goodness to warm you up!
Step-by-step method for a Instant Pot recipe
Step 1
First, set your Instant Pot to sauté mode and add the ghee. Once it melts, toss in the onion, garlic (keep the skins on for extra flavor), ginger, and cilantro stems, plus all the whole spices. Stir everything for about a minute. However, be careful not to let anything brown—just a gentle sizzle is enough for this murgh shorba indian chicken soup base.
Step 2
Next, arrange the chicken thighs and drumsticks in the pot. Sear them for about a minute on each side. Also, sprinkle in the salt and pour in enough warm water to cover the chicken. Then, switch off sauté mode, secure the Instant Pot lid, and set it to cook on high pressure for 8 minutes. Allow the pressure to release naturally afterward for the best flavor.
Step 3
Once done, carefully strain the broth to separate the shorba. Remove the chicken, let it cool, and then shred or chop the meat, discarding the bones. Discard the cooked spices and veggies, then return the broth to the pot. Then, bring it to a gentle simmer, stir in the shredded chicken, chopped cilantro leaves, garam masala, black pepper, and, if you like, a swirl of cream or milk. Finally, heat for 5 minutes without boiling. Serve this comfort food for cold days with lemon slices and scallions on top.
Tips and tricks to make this Instant Pot recipe shine
First, try leaving the garlic skins on—they add a subtle, earthy flavor to this traditional indian soup recipe. Also, don’t rush the natural pressure release; it keeps the chicken juicy and tender. Swapping heavy cream for milk is fine, especially if you want a lighter soup. If you’re in the mood for something different, you might enjoy the Pan Fried Chicken Piccata Meatballs With Lemon And Capers Recipe or maybe a Mediterranean twist like the Pan Fried Mediterranean Style Chicken Piccata With Lemon And Capers Recipe. Finally, always taste before serving and adjust salt or pepper if needed. My family loves it with extra lemon!
What to serve with this Instant Pot recipe
First, nothing pairs better with murgh shorba indian chicken soup than warm, fluffy naan or a stack of homemade roti. These breads soak up the fragrant broth and make every bite extra cozy. Next, consider a fresh salad or some roasted veggies on the side to balance the richness. If you’re in the mood for a fun dinner spread, try our Baked Mediterranean Flatbread Pizza Recipe Easy And Delicious for a global twist. Also, a scoop of fragrant basmati rice works so well with this soup, letting you enjoy every drop of the spiced broth. For heartier appetites, a small bowl of One Pot Merry Me Chicken Pasta makes a comforting companion.
How to store and reheat
Because the Instant Pot seals in flavors and moisture, your soup stays fresh longer. After cooling, store it in an airtight container in the fridge for up to four days. When you’re ready for leftovers, simply reheat on the stove or pop it back into the Instant Pot using the sauté function. This method keeps the soup tasting just-cooked and prevents the chicken from drying out. If you want to freeze it, portion out the soup (without any added cream or spinach) for up to two months. Thaw overnight and reheat gently for the best texture and flavor.
FAQ
Can I make murgh shorba indian chicken soup ahead of time?
Absolutely! Prepare it a day ahead and the flavors will deepen overnight. Just store in the fridge and reheat gently when ready to serve.
Is this soup a comfort food for cold days ?
Yes, this soup is perfect for chilly evenings. The warming spices and gentle heat make it the ultimate bowl of comfort.
Can I add spinach for a creamy chicken soup with spinach ?
Definitely! Stir in fresh spinach right at the end for extra color and a creamy texture without much fuss.
Is this a traditional Indian soup recipe ?
Yes, murgh shorba is a classic North Indian dish, known for its soothing flavors and simple ingredients.
What’s the best way to store leftovers?
Keep leftovers in an airtight container in the fridge, and reheat in the Instant Pot or on the stove for the freshest taste.
Print
murgh shorba indian chicken soup – Full recipes
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Murgh Shorba is a flavorful Indian chicken soup made with spices, fresh herbs, and tender chicken cooked in a rich broth. This comforting soup is perfect for cold days and optionally made creamy with a touch of heavy cream or milk.
Ingredients
1 tablespoon ghee or butter
1 small onion, roughly chopped
3–4 garlic cloves, skin on
2 inch piece of ginger, roughly chopped
15 fresh cilantro stalks, stems and leaves chopped separately
1 bay leaf
1–2 Kashmiri dried chilies
8 black peppercorns
1 lb (450g) bone-in, skinless chicken thighs and drumsticks
¾ teaspoon salt
4 cups warm water
¼ teaspoon garam masala
½ teaspoon freshly cracked black pepper (adjust to taste)
1 tablespoon heavy cream (optional) or ¼ cup milk
To serve: lemon slices, chopped scallions
Instructions
1. Place a pot over medium heat and add the ghee, allowing it to melt. If using an Instant Pot, follow the manufacturer’s instructions accordingly.
2. Once the ghee has melted, add the onion, garlic, ginger, cilantro stems, and all the whole spices at once. Sauté in the ghee for about one minute, being careful not to brown the ingredients too much.
3. Next, layer the chicken pieces in the pot and lightly sear them for about one minute on each side. Sprinkle the salt over the chicken and add enough warm water to fully cover the meat.
4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it cook gently for 35 to 45 minutes. Check halfway through and skim off any foam that collects on the surface using a spoon. If using an Instant Pot, close the lid and cook for 8 minutes, then allow the pressure to release naturally.
5. Once cooked, strain the broth through a colander to separate the shorba. Remove the chicken pieces and let them cool. After cooling, shred or chop the chicken, discarding the bones. Discard the cooked spices and vegetables, then return the shorba to the pot.
6. Bring the shorba to a gentle simmer, then add the shredded chicken, chopped cilantro leaves, garam masala, black pepper, and heavy cream (if using). Cook for 5 minutes without allowing it to boil.
7. Ladle the soup into bowls and serve warm with lemon slices and a scattering of chopped scallions. Enjoy!
Notes
Use bone-in, skinless chicken for better flavor.
Skim foam from broth to keep soup clear.
Can substitute heavy cream with milk for lighter option.
Store leftovers refrigerated up to 3 days.
Reheat gently to avoid boiling after adding cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 95 mg
Finally, I hope this cozy murgh shorba indian chicken soup brings warmth to your table and lots of smiles around the dinner pot. It’s one of those recipes that feels like a hug in a bowl, especially when you want a little comfort on a cold day. If you loved this, you might also enjoy our Baked Mediterranean Flatbread Pizza or the flavorful One Pot Merry Me Chicken Pasta—both are easy, crowd-pleasing favorites. For anyone who loves experimenting, the Cooking Method board (especially the Instant Pot section) is full of ideas for faster, tastier weeknight meals. Don’t forget to follow us on Pinterest for more comforting recipes and kitchen stories. Until next time, happy cooking and stay cozy!