Homemade Indian Chicken and Garden Vegetable Soup
🍲✨ I love soup.
If you know me, you know my love for crafting different soups all year round. This weekend, I whipped up something I had to share: a Homemade Indian Chicken and Garden Vegetable Soup. 🥘💚
I’m all about the deep, aromatic flavors of Indian spices and the unbeatable taste of chicken thighs. But Veggies? Not usually our thing—we’re more about meat and fruit in this house. This soup was probably the most veggies we’ve had in one sitting for years (It needed more meat! Lol😅)
This soup isn’t just a feast for your taste buds. It’s perfect for home gardeners or anyone looking to grab simple, fresh produce from the store.
Past the chicken thighs, the star of the show is the bone broth and coconut milk. They bring a richness and creamy texture, adding that healing touch with natural collagen and flavors that feel like they’ve been simmering for hours.
Ingredients:
🫒Olive oil, for the pan
🧅 1 purple onion, chopped
🧄 4 cloves of garlic, crushed
🍲 About 4-6 cups of bone broth (I’m using healo)
🍗 6 chicken thighs, cubed
🌰 1 can of garbanzo beans
🥥1 can of coconut milk
🫑1 bell pepper, chopped
🥒1 zucchini, cubed
🟡 1 squash, cubed
🥕2-3 carrots, sliced
🥄 1 tablespoon curry powder
🥄 1 teaspoon cumin
🥄 1 teaspoon turmeric
🥄 1 teaspoon corianderer
🥄 1 teaspoon chili powder
🧂Salt, to taste
🌑 Whole peppercorns, to taste
🍃 2 bay leaves
🥖 Bread! (I’m using IZZIO Artisan Bakery seed oil-free sourdough bread)
🧈Grass-fed butter, for serving
Steps:
Begin with a Base: Heat a large pot over medium heat and add enough olive oil to lightly coat the bottom. Once hot, add the chopped purple onion, stirring occasionally until the onion becomes translucent and sweet, about 5 minutes.
Garlic Aroma: Add the crushed garlic to the pot, stirring continuously to prevent burning. Cook until the garlic is fragrant, about 1 minute.
Broth Basics: Pour in the Heliobone broth, bringing the liquid to a gentle simmer. This forms the soulful base of your soup.
Chicken Chunks: Add the cubed chicken thighs to the pot, ensuring they're submerged in the broth. This will ensure the chicken becomes tender and infuses the broth with flavor.
Chickpea & Coconut Milk Creaminess: Stir in the chickpeas and coconut milk, bringing the mixture back to a simmer. The chickpeas add texture, while the coconut milk adds a creamy richness.
Spice It Up: Sprinkle in the curry powder, whole peppercorns, cumin, turmeric, paprika, chili powder, and salt. Stir well to distribute the spices evenly throughout the soup.
Simmer & Spice: Add the bay leaves, then allow the soup to simmer gently. This slow cooking process melds the flavors together beautifully.
Vegetable Variety: After the soup has simmered for about 30 minutes, add the sliced carrots, chopped bell pepper, cubed zucchini, and squash. Stir well and return to a simmer.
Final Touches: Continue to simmer the soup for an additional 30-45 minutes, or until the vegetables are tender and the chicken is fully cooked. Feel free to adjust the seasoning with more salt or peppercorns to taste.
Bread Sidekick: While the soup simmers, prepare your IZZIO Artisan Bakery sourdough bread. Toast it lightly and spread a generous amount of grass-fed butter on each slice.
Serve and Savor: Once the vegetables are tender and the flavors have melded to your satisfaction, remove the bay leaves. Ladle the soup into bowls, making sure each serving gets a good mix of chicken, vegetables, and broth.
Presentation: Serve the soup hot, accompanied by slices of your buttered sourdough bread on the side. Enjoy the heartwarming blend of flavors with each spoonful!