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Asian Chicken Soup

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

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

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 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

Instructions

    Cup of Yum
  1. Heat a small skillet and toast the whole spices until fragrant. Let cool and then grind them in a spice/coffee grinder.
  2. Add the ground spices to a food processor along with the ingredients for the Spice Paste. Pulse until ground to a coarse mixture.
  3. 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.
  4. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.