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Chicken Soup

This specific combination of ingredients—especially the ginger, turmeric, garlic, and star anise—is fantastic for someone fighting a flu or fever. It’s light yet nutrient-dense, and the warm spices help clear the sinuses.

Ingredients

  1. 2 tbsp Cooking oil

  2. 3 Cardamom pods

  3. 4 Cloves

  4. 1 Star anise

  5. 1 stick Cinnamon (medium) or 1/5 tsp ground cinnamon

  6. 1 tsp Fennel seeds

  7. 1 Medium onion, chopped

  8. 3 cloves Garlic, chopped

  9. 1/2 inch Ginger, sliced

  10. 2 (approx. 500g) Chicken drumsticks (bone-in for a richer, more nutritious broth)

  11. 1/2 tsp Turmeric powder

  12. 1 Medium carrot, chopped

  13. 1 Large potato, diced

  14. 1 cup Water (adjust for desired consistency)

  15. Salt to taste

  16. 1 wedge Lemon (plus extra juice for seasoning)

  17. 1 handful Fresh coriander leaves, for garnishing

Cooking Instructions

  1. Heat the oil in a pressure cooker. Add the chopped garlic and onion. Sauté for about a minute.

    • Tip: Add a pinch of salt here to help the onions wilt and soften faster.

  2. Add the cardamom pods, cloves, cinnamon, and fennel seeds to the pot.

  3.  Add the chicken pieces and sliced ginger. Mix well and add salt to taste. Stir-fry for about 5 minutes to let the flavors develop.

  4. Stir in the turmeric powder. Pour in 1 cup of water and add the star anise. Bring the mixture to a boil and let it bubble for 5 minutes.

  5. Toss in the diced potatoes, chopped carrots, and any other non-leafy vegetables you prefer.

  6. Secure the lid of the pressure cooker. Cook for 3 whistles. This ensures the chicken is tender and the potatoes are perfectly soft.

  7. Once the pressure has released naturally, open the lid. Taste the soup and add more salt if needed. Stir in the fresh lemon juice for a bright finish.

  8. Serve hot, topped with a generous handful of fresh coriander leaves.

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