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Pakistani

Chicken shorba

Light, warming and only about 180 calories a bowl.

  • 40minutes
  • 9servings
  • 227kcal each
  • 25gprotein
  • Gym
  • High protein
  • Fat loss
  • Light
Chicken shorba

Ingredients

Cooking for − 9 + servings

The amounts here and inside every step follow this number.

  • Chicken 1.1 kg
  • Carrots 4½
  • Onions 2¼
  • Garlic 9 cloves
  • Black pepper 2¼ tsp
  • Lemons 2¼
  • Fresh coriander ½ bunch

From the cupboard

  • Salt, about 2¼ teaspoons
  • Water: 1.5 litres
  • Skim the foam for a clear soup

What you will need

Large pot with lid, Sieve, Two forks, Ladle

Method

  1. 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.

    In this step

    • Chicken1.1 kg
    • Onions2¼
    • Garlic9 cloves
    • Black pepper2¼ tsp

    Ready when: Bubbles rise slowly; foam collects on top.

  2. 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. 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. 4

    Carrots and finish 8 min

    Add diced carrot and the shredded chicken, cook until the carrot is tender, then add lemon and coriander.

    In this step

    • Carrots4½
    • Lemons2¼
    • Fresh coriander½ bunch

    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.

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