Bangladeshi-style Chicken Soup

Ingredients

In this Bangladeshi adaptation, the Alt-Wiener Suppenhuhn is transformed into a spiced chicken soup by incorporating traditional Bangladeshi spices and flavors. The addition of cumin, coriander, and turmeric gives the soup a distinct Bangladeshi taste. The use of lemon juice and fresh cilantro at the end adds a tangy and refreshing element, which is not typically found in the original Austrian version. We alse have the original recipe for Alt-Wiener Suppenhuhn, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 6 cups (1.4 liters) chicken broth 6 cups (1.4 liters) chicken broth
• Juice of 1 lemon Juice of 1 lemon
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Sprinkle the ground cumin, coriander, and turmeric over the chicken, and stir well to coat the chicken evenly with the spices.
4. 4.
   Add the diced carrots and potatoes to the pot, and season with salt and black pepper. Stir everything together.
5. 5.
   Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.
6. 6.
   Remove the pot from the heat and stir in the lemon juice. Taste and adjust the seasoning if needed.
7. 7.
   Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into pieces of similar size to ensure even cooking.
• Cumin, coriander, and turmeric — Toasting the spices in a dry pan before adding them to the soup will enhance their flavors.
• Lemon juice — Squeeze the lemon just before adding it to the soup to maximize its freshness and tanginess.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant color and aroma.

Tips & Tricks

• For a spicier kick, add a pinch of red chili powder or a chopped green chili to the soup.
• You can add other vegetables like peas or bell peppers for extra color and flavor.
• Serve the soup with warm crusty bread or steamed rice for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• Adjust the seasoning according to your taste preferences by adding more salt, pepper, or spices.

Serving advice

Serve the Bangladeshi-style Chicken Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro for added freshness and aroma. Accompany the soup with warm naan bread or steamed rice for a satisfying meal.

Presentation advice

Present the Bangladeshi-style Chicken Soup in a rustic-style bowl, showcasing the vibrant colors of the soup and the garnish. Place a sprig of fresh cilantro on top for an elegant touch. Serve the soup with a side of warm naan bread or steamed rice to complete the presentation.