How to make Chicken Soup in Clay Cookware

Growing up in India, I have had only two types of soups. 1. The famous tomato soup which was had only in restaurants on special occasions such as birthdays & anniversaries and 2. The humble chicken soup which was made at home the minute someone came down with cold in the household – no matter the season. It could be a sweltering 100F, my grandma would be making the chicken soup in a clay cookware with ginger, garlic & so much pepper that the instant it touched your throat, one would have literal steam coming out of my ears & nose! 

Jokes aside, years later, here I am making the chicken soup in clay cookware for my daughter on the very first signs of cold and I must say it is very effective & comforting at the same time. Even otherwise, it is hearty, filling and can be eaten with rice, dosa & chapati and makes for a quick weeknight dinner. And, when you make the chicken soup in a clay cookware, the subtle earthy flavor that gets added is something that needs to be experienced and can’t be just described!

What you need to make the chicken soup:

1. 1 lb Chicken with Bones – this is very important. There is absolutely no point in making the soup with boneless chicken. Usually, I use all the bonier pieces from a whole chicken for the soup.
2. Half a medium red onion – roughly chopped
3. Medium ripe tomato 1 – roughly chopped
4. cloves of garlic- 5 – crushed
5. Ginger – 1 inch – roughly crushed 
6. Mint – 1 sprig
7. Curry leaves – 1 sprig (optional)
8. Salt to taste
9. Coriander powder – 2 tbsp
10. Pepper powder – 2 tbsp + (more to taste)
11. Fennel Seeds – 1/2 tsp
12. Bay leaves – 2 small
13. Cilantro – for garnish (optional)

Tips for cooking in a clay cookware

Cooking in a clay cookware is like cooking in any other cookware plus the great earthy flavor it imparts to the dish plus the health benefits minus the harmful effects from some types of cookware like the non-stick ones.

Increase the heat steadily, do not directly crank the heat to higher levels. Once heated up, terracotta cookware can hold the heat inside very well. Maintain the heat at medium level in most cases while cooking

Do not use abrasive spoons or cleaning scrubs.

Let’s make the soup –  

1. Heat 2 tbsp of oil and sauté fennel seeds, bay leaves & curry leaves till fragrant.
2. Sauté onions till they turn transluscent.
3. Next Add ginger & garlic and sauté for a couple of minutes.Add in the diced tomatoes and mint and let it all cook together for about 5 minutes.
4. Add the chicken, sauté for a about 4-5 minutes and then add the coriander powder, pepper powder and salt. Sauté till all the chicken pieces are coated well with the spices.
5. Add 3 cups of water, mix it all around. Close the lid and let cook on a medium low flame for about 45 minutes.
6. When done, you will see the oil has seperated and floating on top. Taste and adjust for salt and pepper if needed. Garnish with cilantro and serve a nice hot piping bowl!

Do give the recipe a try and let me know how you like it!