Chicken Shorba Soup (Kozhi Soup)

My kinda chicken soup, soul satisfying. Perfect for winter/monsoon weather. I've used not so edible chicken liver, neck and bones to create this soup if you wish to add chicken pieces...shred the chicken after cooking in the soup and add it back to the soup...

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250 Grams Chicken(liver, backbones & neck)
1 Large Tomato Chopped into cubes
1 Large Onion Sliced
Fist Full Mint and Coriander Roughly Chopped
10 Pods Garlic
1 or 2 Green Chilies Slit
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1/2 Tsp Black Pepper corns
3 Cloves
1 Inch Stick Cinnamon
2 Pods Cardamom
1 1/2 Tbsp Ginger and Garlic Paste
(When ever we prepare ginger and garlic paste mom would always add 1 tbsp pepper and 1 tbsp Fennel seeds for every 100 grms of ginger and garlic)
2 Stock Cubes
Salt as per taste
1 Tbsp Oil + 1 Tbsp Ghee
Juice of 1/2 Lime 

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  • Heat a heavy bottom Handi/wok or pressurepan on medium flame add oil and ghee...
  • Once the oil and ghee is hot add the ginger and garlic paste fry till raw flavor has gone. Add the whole spices...pepper, cloves, cardamom, cinnamon, chilly powder, turmeric powder and coriander powder fry a bit till the spices splutter..
  • Add the garlic and fry for a minute..Add the sliced onion and chilly fry till the onions turn slightly transparent.
  • Add the tomatoes coriander and mint fry till the tomatoes soften a bit. 

  • Add the chicken to the soften tomatoes fry till the chicken releases moisture and oil should separate to the sides.
  • Add the stock cube and 4 cups water and bring to boil cover and allow the chicken to cook till well done on low flame.
  • Once the chicken has cook and the soup/broth has reduced a bit use a colander and strain the soup in a bowl...discard the rest.
  • Transfer the broth back to the same pot on medium flame add water and dilute a bit add a stock cube if needed adjust salt and pepper powder if needed.
  • Once the soup comes to a boil switch off the flame add lime juice and serve hot...Enjoy...:)

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