Asian Chicken Soup

Name: Asian Chicken Soup
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 6 servings
Ingredients: For the Spice Mix:; 2 tablespoons whole coriander seeds; 1 tablespoons whole cumin seeds; 2 teaspoons whole fennel seeds; 2 whole star anise; Seeds from 4 green cardamom pods; 1/2 cinnamon stick; 2 whole cloves; For the Spice Paste:; 1 small yellow onion; 4 cloves garlic; 1 inch piece ginger; 2 stalks lemongrass; For the soup:; 6 cups quality chicken broth; 2 pounds bone-in chicken pieces; 2 medium potatoes; 2 medium carrots; 1 teaspoon salt; Juice of 1 lime; For serving:; bean sprouts

User Reviews

5.0

24 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs
Servings
6 servings
Calories
271 kcal
Course
Main Course, Soup
Cuisine
Asian, Indonesian

Asian Chicken Soup

Nevaeh Sloan

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Bursting with layers of flavor, this warm and soul-satisfying chicken soup with Asian spices will mesmerize your taste buds!

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Ingredients

Servings

For the Spice Mix:
2 tablespoons whole coriander seeds
1 tablespoons whole cumin seeds
2 teaspoons whole fennel seeds
2 whole star anise
Seeds from 4 green cardamom pods
1/2 cinnamon stick broken into pieces
2 whole cloves
For the Spice Paste:
1 small yellow onion
4 cloves garlic
1 inch piece ginger
2 stalks lemongrass tender midsection only, roughly chopped
For the soup:
6 cups quality chicken broth
2 pounds bone-in chicken pieces
2 medium potatoes cut into bite-sized pieces (can also substitute noodles and add them during the last few minutes as the package labeling instructs)
2 medium carrots cut into bite-sized pieces
1 teaspoon salt
Juice of 1 lime
For serving:
bean sprouts chopped cilantro, sliced red chili peppers

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Instructions

Heat a small skillet and toast the whole spices until fragrant. Let cool and then grind them in a spice/coffee grinder.
Add the ground spices to a food processor along with the ingredients for the Spice Paste. Pulse until ground to a coarse mixture.
In a stock pot, heat about 2 tablespoons of oil in a small skillet and fry the spice paste for 2-3 minutes. Add the chicken broth and chicken pieces, bring to a boil, reduce the heat, cover and simmer for one hour.
Remove the chicken pieces. Remove the chicken from the bones and shred the chicken. Set aside. Pour the broth through a sieve to remove the spice paste pulp and return the broth to the pot. Return the shredded chicken to the pot along with the potatoes, carrots and salt. Return to a boil, reduce the heat, cover and simmer for another 25-30 minutes. Squeeze the lime juice in the soup just before serving.Dish the hot soup into bowls topped with some bean sprouts, cilantro and slices of red chili pepper.

Nutrition Information

Show Details

Serving 1serving Calories 271kcal (14%) Carbohydrates 17g (6%) Protein 18g (36%) Fat 15g (23%) Saturated Fat 3g (15%) Cholesterol 80mg (27%) Sodium 1345mg (56%) Potassium 818mg (23%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 3490IU (70%) Vitamin C 28.4mg (32%) Calcium 92mg (9%) Iron 4.8mg (27%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 271 kcal

% Daily Value*

Serving	1serving
Calories	271kcal	14%
Carbohydrates	17g	6%
Protein	18g	36%
Fat	15g	23%
Saturated Fat	3g	15%
Cholesterol	80mg	27%
Sodium	1345mg	56%
Potassium	818mg	17%
Fiber	3g	12%
Sugar	1g	2%
Vitamin A	3490IU	70%
Vitamin C	28.4mg	32%
Calcium	92mg	9%
Iron	4.8mg	27%