Indian · Dinner
Spiced Chicken Clear Soup (High-Protein)
Clear Indian-spiced chicken broth built on bone-in thigh meat, whole spices and ginger-garlic, finished with shredded chicken, a poached egg and cannellini beans for protein density. Peppercorns, cloves and cumin perfume the stock, while lemon and cilantro brighten the bowl. Served hot as a light, protein-forward soup.
$4
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
478Calories
54.2gProtein
19.8gFat
18.6gCarbs
2.9gSugar
6.1gFiber
920mgSodium
464mgChol
5.6gSat Fat
870mgPotassium
110mgCalcium
4.8mgIron
1.1mcgVitamin B12
6.5mgVitamin C
high-fiber
protein-rich
low-carb
high-protein
Instructions
1
Prep
Trim the skin from the chicken thigh, rinse under cold water, pat dry, and mince the ginger and garlic; slice the onion thinly.
2
Heat the vegetable oil in a small saucepan over medium heat and sauté the onion, ginger, and garlic for 2 minutes until translucent and fragrant.
3
Add the cloves, peppercorns, cumin, turmeric, and bay leaf; toast over medium-low heat for 30 seconds until the spices smell fragrant.
4
Pour in the chicken stock and water, add the chicken thigh, and simmer over medium heat for 25 minutes until the chicken pulls apart easily with a fork, skimming foam during the first 10 minutes.
5
Lift out the chicken thigh, shred the meat off the bone with two forks, discard the bone, and return the meat to the pot with the cannellini beans; simmer for 3 minutes over low heat.
6
Poach the egg in a separate pot of simmering water over medium-low heat for 3 minutes until the white is set and the yolk remains soft.
7
Plate
Ladle the soup into a bowl, top with the poached egg, stir in the lemon juice, scatter the cilantro over the top, and season with salt to taste.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g, bone-in chicken thigh, skin removed
- 4 cups960ml chicken stock
- 1 cup240ml water
- 22 eggs
- 2/3 cup120g, drained cannellini beans, cooked
- 2 tsp2 tsp ginger, fresh
- 4 cloves4 cloves garlic
- 11 small onion
- 44 whole cloves
- 88 black peppercorns, whole
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp turmeric, ground
- 22 small bay leaf
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp cilantro
- salt, to taste
- 1 tsp1 tsp vegetable oil
