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A close-up shot of a steaming bowl of chicken soup with lemon and spices on a white marble cooktop. The dish is garnished with fresh herbs, adding a pop of color and aroma. A spoon rests beside the bowl, ready for a comforting meal

Shredded Chicken Soup Recipe

This Shredded Chicken Soup is a comforting, immune-boosting bowl of warmth with tender chicken, fresh vegetables, and aromatic spices. It’s easy to make, deeply nourishing, and perfect for any season!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Soup
Cuisine: Indian
Calories: 184
Ingredients Equipment Method

Ingredients
  

  • 250 gms chicken bone-in chicken
  • 1 carrot
  • ½ cup Sweet corn
  • 1 potato optional
  • 1 cup any vegetables of your choice optional (cauliflower, celery,cabbage)
  • 2 tbsp Lemon juice helps in fighting flu and cold
  • 1 tbsp ginger chopped finely optional
  • 1 tbsp garlic chopped finely
  • 1 tsp ghee or oil or butter
Spices:
  • 1 small bay leaf
  • 4 pepper corn
  • 2 inch cinnamon piece

Equipment

  • Large pot or saucepan
  • Cutting board
  • Knife
  • Ladle
  • Strainer (optional)

Method
 

  1. Heat ghee or butter in a large pot and sauté chopped garlic, ginger, and bay leaf until fragrant.
    A close-up shot of a black pot on a white marble cooktop, where ghee is melting. Chopped garlic, ginger, and a single bay leaf are sizzling, releasing a rich and aromatic fragrance. A wooden spatula stirs the ingredients, ensuring even cooking
  2. Add bone-in chicken, peppercorns, and cinnamon, and cook for 2-3 minutes.
    A close-up shot of the same black pot on a white marble cooktop, with bone-in chicken pieces lightly searing in a blend of whole peppercorns, a cinnamon stick, and aromatic spices. The surface of the chicken glistens as it absorbs the rich flavors
  3. Pour in water and bring to a boil, then simmer for 20 minutes until the chicken is tender.
    A close-up shot of the black pot on a white marble cooktop, now filled with simmering broth. The golden liquid bubbles gently as steam rises, signaling the slow cooking process that infuses deep flavors into the soup
  4. Remove the chicken, shred it, and return it to the pot.
    A close-up shot of a plate on a white marble cooktop, where tender chicken pieces are being pulled apart with two forks. The juicy, well-cooked meat is shredded into delicate strands, ready to be added back into the soup
  5. Add chopped carrots, sweet corn, and potatoes, cooking until veggies are soft.
    A close-up shot of the black pot on a white marble cooktop, now brimming with shredded chicken, chopped carrots, sweet corn, and diced potatoes. The soup simmers, allowing the vegetables to soften and blend beautifully with the rich broth
  6. Squeeze in fresh lemon juice and stir well.
  7. Adjust salt and spices as needed.
  8. Serve hot and enjoy with your favorite side!
    A close-up shot of a steaming bowl of chicken soup with lemon and spices on a white marble cooktop. The dish is garnished with fresh herbs, adding a pop of color and aroma. A spoon rests beside the bowl, ready for a comforting meal