Ginger-Garlic Yogurt Chicken Soup

A comforting chicken soup infused with whole spices, creamy yogurt, fresh herbs, and a fragrant ginger-garlic tempering. The black pepper and chilli flakes add a gentle warmth, while mint and coriander keep the soup fresh and aromatic.

Ingredients

For the chicken broth

• 500 g chicken, preferably bone-in
• 5 cups water
• 3–4 cloves
• 1 small piece cinnamon
• 3 green cardamom pods
• 1 tsp whole black pepper
• Salt, to taste

For the yogurt

• ½ cup thick plain yogurt, whisked until smooth

For the tempering

• 1–2 tbsp ghee
• 1 tbsp finely chopped or grated ginger
• 1 tbsp finely chopped garlic
• ½–1 tsp freshly crushed black pepper
• ½ tsp chilli flakes, or to taste
• 2 tbsp finely chopped fresh coriander
• 1 tbsp finely chopped fresh mint

Method

1. Cook the chicken

Add the chicken, water, cloves, cinnamon, cardamom, black pepper, and salt to a large pot. Bring to a boil, then reduce the heat and simmer until the chicken is completely cooked and tender.

2. Shred the chicken

Remove the chicken from the broth and allow it to cool slightly. Shred the meat into bite-sized pieces.

Strain the broth if you prefer a smoother soup, then return the shredded chicken to the broth.

3. Prepare the yogurt

Whisk the yogurt until completely smooth.

Take a few tablespoons of the hot chicken broth and gradually whisk it into the yogurt. Continue adding broth slowly until the yogurt is warmed and loosened.

Reduce the heat under the soup to low and slowly stir the yogurt mixture into the broth. Keep the soup on low heat and do not allow it to boil vigorously after adding the yogurt.

4. Prepare the tempering

Heat the ghee in a small pan over medium-low heat. Add the ginger and garlic and sauté until fragrant.

Add the crushed black pepper and chilli flakes. Stir briefly.

Add the chopped coriander and mint and cook for another 20–30 seconds, just until fragrant.

5. Finish the soup

Pour the hot ginger-garlic tempering into the chicken soup and stir well. Taste and adjust the salt, black pepper, and chilli flakes according to preference. Serve hot.

To serve

Serve immediately with an extra sprinkle of freshly crushed black pepper and a little chopped coriander or mint.

Optional: a small squeeze of fresh lemon just before serving adds a bright contrast to the creamy, spiced broth.