Lighter Immunity-Boosting Chicken Soup | कम तेल में बनी स्वस्थ immunity सूप

Instructions

1. 1

   Rinse the bone-in chicken thighs and chicken breast pieces under cold water, pat dry with paper towels, and remove any visible skin to reduce fat content.

2. 2

   Warm 1 tablespoon of coconut oil in a large heavy-bottomed pot over medium heat until it glistens, approximately 45 seconds.

3. 3

   Add the cumin seeds and cinnamon stick to the warm oil and toast for 30 seconds until fragrant and seeds begin to darken slightly.

4. 4

   Pour in 8 cups of unsalted chicken stock and bring to a rolling boil over medium-high heat, about 4 minutes.

5. 5

   Add the prepared chicken pieces, halved onion, crushed ginger, and slit green chilies to the boiling liquid.

6. 6

   Skim away any white foam or impurities that rise during the first 2-3 minutes using a slotted spoon.

7. 7

   Lower heat to medium-low, add turmeric powder and minced garlic, stirring gently to distribute spices evenly.

8. 8

   Simmer uncovered for 30-35 minutes until chicken is fully cooked and meat easily separates from bones, maintaining a gentle simmer throughout.

9. 9

   Strain the broth through a fine-mesh sieve into a clean bowl, discarding solids or reserving lean chicken pieces if desired.

10. 10

    Return the strained broth to the pot and season with freshly cracked black pepper and sea salt, tasting as you adjust.

11. 11

    Stir in fresh lemon juice just before serving to preserve vitamin C and enhance the flavor profile.

12. 12

    Ladle the hot soup into bowls and garnish generously with chopped fresh coriander and curry leaves if using.

13. 13

    Serve immediately while piping hot to maximize therapeutic benefits and provide comfort.

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