How to Make Indian Chicken Soup with Rice, Spinach, and Tomatoes Asian Cooking Recipe Cuisine

India Murghi Shorba (Chicken Soup with Rice, Spinach, and Tomatoes)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 8 Servings:

STOCK

1 (4-to 4½-pound) chicken, skinned and cut up

10 cups water

1 large yellow onion, cut into 6 pieces

8 cloves garlic, coarsely chopped

1 (2-inch) piece fresh ginger, peeled and coarsely chopped

3 serrano chiles, with seeds, cut into 3 pieces each

1 carrot, peeled and cut into 1-inch rounds

1 tomato, quartered

4 whole black cardamom pods

1 (2-inch) piece cassia, broken in half

8 cloves

8 to 10 whole black peppercorns

1½ teaspoons salt


1 cup hot cooked rice

1 large tomato, seeded and diced small

10 to 12 large spinach leaves, julienned

¼ cup chopped cilantro, for garnish

1 serrano chile, minced, for garnish (optional)

1 lemon, cut into 8 wedges, for garnish

¼ cup chopped cilantro, for garnish

Directions:

Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through.

To make the stock, add the backbone and wing tips of the cut up chicken to the heated slow cooker along with the water, onion, garlic, ginger, chiles, carrot, tomato, cardamom, cassia, cloves, peppercorns, and salt. Turn the cooker to low and cook for 4 hours.

Add the rest of the chicken pieces, turn the cooker to high, and continue to cook for another 2 hours.

Transfer the pieces of chicken to a platter. Strain the stock and set aside in a saucepan; keep hot on the stovetop until ready to serve. Shred enough chicken to make 1½ cups.


Prepare 8 soup bowls with equal amounts of the rice, tomato, spinach, and shredded chicken. Pour hot stock into the bowls, garnish with cilantro, minced serrano chile, and lemon wedges, and serve.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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