Did you make this recipe? Please give it a star rating below!

Punjabi Style Chicken Soup with Cabbage
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
 

Punjabi Style Chicken Soup

Course: Soup
Cuisine: Indian
Keyword: Punjabi Style Chicken Soup
Servings: 6
Calories: 336 kcal
Author: Alyssa Brantley
5 from 17 votes
Ingredients
  • 2 tablespoons Ghee or Coconut Oil for dairy free
  • 1 tablespoon cumin seeds
  • 1 large yellow onion pureed
  • 2 tablespoons minced fresh ginger root
  • 4 large cloves garlic finely chopped
  • 1/2 small serrano or jalapeno chile finely chopped (see NOTES for spiciness)
  • 3/4 pound ground chicken thighs or boneless, skinless chicken thighs cubed
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 1/2 pounds green cabbage core removed and thinly sliced
  • 6 cups chicken broth or stock
  • 14 ounce can coconut milk
  • 1/3 cup chopped cilantro
Instructions
To Prepare:
  1. Use the food processor or blender to puree the yellow onion. (If you don't have either machine, just chop it as fine as you possibly can)

  2. Peel ginger using a small spoon by gently rubbing the edge of the spoon down the sides.Mince and set aside.

  3. Remove core from cabbage, cut in thick slices turn and thinly slice.

  4. Finely chop garlic. Remove seeds from serrano chile and finely chop., measure spices, stock and open coconut milk. Chop cilantro, measure 1/3 cup and set aside.

To Cook:
  1. Heat a large soup pot over medium high heat. Once hot, add Ghee or butter then cumin seeds. Cook, stirring constantly for 30 to 45 seconds until fragrant.

  2. Add pureed onion and cook 8 to 10 minutes until soft.

  3. Next add in serrano chile, ginger and garlic and cook, stirring constantly, for 1 minute until fragrant.

  4. Add chicken and cook 4 to 5 minutes, stirring occasionally, until starting to brown. Next, stir in salt, garam masala and turmeric, cook for 1 minute, stirring constantly, until spices are fragrant.

  5. Toss sliced cabbage into pot and stir until well coated with spice and chicken mixture. Cook 8 to 10 minutes, stirring occasionally, until cabbage starts to soften and reduces a bit.

  6. Pour in broth and bring to a boil. Add coconut milk, reduce light to a simmer and simmer 3 to 4 minutes. Remove from heat, stir in chopped cilantro, serve and Enjoy!

Nutrition Facts
Punjabi Style Chicken Soup with Cabbage
Amount Per Serving (2 Cups)
Calories 336 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 18g113%
Cholesterol 61mg20%
Sodium 2090mg91%
Potassium 921mg26%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 6g7%
Protein 14g28%
Vitamin A 195IU4%
Vitamin C 63.4mg77%
Calcium 91mg9%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.