Simple Homestyle Chicken Soup

When I am tired, nursing a mild cold, or just don't have the energy to spend an hour over the stove, but still need to hit my protein goal, chicken soup is usually the first thing that comes to my mind.

A lot of recipes online call for store-bought chicken stock, ready made masalas with added preservatives, roasting vegetables first, or simmering bones for some minutes. That makes sense for a restaurant or a dedicated weekend cooking project. But on a rainy evening or when I am feeling under the weather already tired, I just want something I can put together in 20 minutes using basic things already sitting in my kitchen.

This is the homestyle version I make: light, warming, heavy on black pepper, and made in one pot.

Ingredients#

• 250-300g chicken (bone-in pieces like curry cut work best, but boneless works too, I like mine with bone-in & skinless)
• 1 medium-sized onion, finely sliced
• 1/2 thumb-sized piece of ginger, peeled and crushed
• 4 cloves of garlic, crushed
• 2 green chilies, slit (for mild heat)
• 1 small tomato, roughly chopped
• 1 tablespoon black peppercorns powder (Simply its pepper powder)
• Salt, to taste
• Chopped coriander (optional)
• Half a lemon, for serving (optional as well)

For the pepper, I always use freshly powdered whole peppercorns. Pre-ground pepper powder from a jar tends to give the soup a muddy color and lacks that sharp, fresh aroma.

Method#

1. Clean the chicken: Wash the chicken well with a pinch of turmeric powder and salt, then rinse and drain it properly.
2. Add everything to the pot: In a big pot or a kadai, put the chicken in first. Then add the sliced onion, chopped tomato, slit green chilies, and crushed ginger and garlic. Add the pepper powder and some salt. Mix everything together properly right in the pot.
3. Optional veggies: If you prefer adding some vegetables to this soup, you could actually add some of these soup vegetables: carrots, beans, potatoes, spring onions, etc,...
4. Add water: Pour in water just until everything is submerged properly. Give it one more gentle mix.
5. Cook covered: Turn on the flame to high. Bring it to a boil, close it with a lid, and let it cook for about 15 to 20 minutes.
6. Test for doneness: After 15 to 20 minutes, take out one piece of chicken to see if it is cooked through. Break a piece and eat it to check the tenderness and taste.
7. Taste and adjust: Taste the broth as well to check if the salt and pepper levels are right. If it needs more salt, add a little now. If you want more peppery warmth, stir in another pinch of pepper. If you like, squeeze in a little lemon juice or stir in fresh coriander leaves.

Turn off the stove. The whole recipe is finished. Serve it hot in a bowl.

Notes & Variations#

• Bone-in vs boneless: I prefer bone-in cuts (wings, neck, or curry-cut pieces) because they release natural broth flavor into the water as they simmer. Boneless chicken cooks faster, but bone-in gives a deeper broth.
• Naturally oil-free: There's zero oil or butter required here. The chicken cooks right in the water alongside the aromatics, which keeps it remarkably clean, light, and easy on the stomach.