Goan Chicken Soup

Good old chicken soup. A makes-you-feel-better marvel. This uber-version, with a Goan twist, has been somewhat of a Sunday cook-up staple for the past few weeks. 

Super simple to make and packed with amazing spices, this will warm you up on the coldest of days.

This recipe, by alpha-babe Madeleine Shaw, was an exclusive in one of her weekly emailers. If you haven’t already signed-up, make sure you hot-foot it on over to her site and subscribe, for a fresh batch of nourishing goodies to be delivered to your inbox. 

Madeleine Shaw’s Goan Chicken Soup (serves 4)

What you’ll need:
1 tbsp coconut oil
2 large onions, finely diced
3 cloves garlic, diced
2 carrots, finely chopped
Half red chilli, finely sliced
1 thumb of ginger, chopped into chunks
1.5 tsp coriander powder
1.5 tsp cumin powder
1.5 tsp turmeric
1.5 tsp garam masala
1 tsp chilli powder
500g diced chicken thigh
1 can chickpeas
Bunch fresh coriander
700g chopped tomatoes or passata (I used chopped for a bit of a chunkier soup)
500ml chicken stock (used fresh bone broth or veggie stock will also do the trick)

Make that soup!
1. Melt the coconut oil in a large sauce pan and sweat the onions, garlic, carrots, chilli and ginger on a medium heat
2. Add all of the dry spices except the garam masala into the pan (if these are start getting stuck to the bottom of pan, add small quantities of water to moisten)
3. When the vegetables are soft, add the diced chicken thighs and brown these off
4. Add the tomatoes and heat bring to a simmer
5. Add chickpeas and stock
7. Allow to simmer and reduce down for 20-30mins minimum for a good thick consistency
8. When this has reduced, add garam masala and fresh coriander.

9. Serve with fresh coriander and a squeeze of fresh lime juice.

Voila! Nourishing, hearty and amazingly good for you.

Have you tried any of Madeleine’s recipes? Check out her website it you haven’t already – packed with goodness for all alpha-babes.

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