Pakistani
Chicken shorba
Light, warming and only about 180 calories a bowl.
- 40minutes
- 4servings
- 227kcal each
- 25gprotein
Ingredients
For 4 servings.
- Chicken 500 g
- Carrots 2
- Onions 1
- Garlic 4 cloves
- Black pepper 1 tsp
- Lemons 1
- Fresh coriander ¼ bunch
What you will need
Large pot with lid, Sieve, Two forks, Ladle
Method
-
1
Start the stock 8 min
Put the chicken, halved onion, garlic and pepper in the pot with 1.5 litres water and bring to a gentle boil.
Ready when: Bubbles rise slowly; foam collects on top.
-
2
Skim and simmer 30 min
Spoon off the grey foam, lower the heat and simmer half-covered.
Ready when: Broth is clear and smells of chicken and garlic.
-
3
Shred the chicken 8 min
Lift out the chicken, remove the bones and shred the meat with two forks.
Ready when: Only meat goes back into the pot.
-
4
Carrots and finish 8 min
Add diced carrot and the shredded chicken, cook until the carrot is tender, then add lemon and coriander.
Ready when: Light, clear soup at about 180 kcal a bowl.
Cook Chicken shorba from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
