A chicken soup spiced with a wholesome Indian spice mix; it’s perfect for activating the tastebuds and ideal on rainy days or gloomy days.
June was a difficult month for us. The parents were unwell for the longest time, I was struggling with sleep issues and a series of unfortunate news from around the globe dragged down our mood and morale. Amid this, the doctor’s diktat to ensure the parents had a lot of liquids, especially soups, to speed up the recovery was challenging because neither had an appetite.
A couple of usual soups were tried and eaten with much effort until we hit the bull’s eye with this Indian-style Chicken Soup or what I call the Masala Chicken Soup. It’s the regular clear chicken soup, with liberal use of Maggi Masala-e-Magic thrown in for flavours to get the tastebuds activated. And it worked! And before you cancel the page because ‘where will I get Maggi Masala-e-Magic from’, I’ve got some suggestions in the tips section, so scroll down. The Masala Magic Soup was a staple at our home for nearly a week, and there were no complaints. I’d make a potful and it’d tide us over for a day or two – so a win for me between juggling all the chores and work. And then it had vegetables, chicken and well, healthy broth – just what the doctor recommended.
The parents are well on the path to recovery now (touch wood) and I’ve finally gotten some time to whip up a batch to click photographs of and share with all of you. The best part about the soup is it’s a ‘throw into the pan and let it simmer’ kind of food that doesn’t require you to hover in the kitchen. And the more it simmers, the better it tastes.
Tips for the Masala Chicken Soup
- Use any and all vegetables you’ve got at home, but I suggest avoiding colour-changing food like beetroot.
- You can change the protein to your liking; just remember the cooking time will change.
- Adjust the spice levels to your taste. I always insist on it because what is spicy for me may be bland for you and vice versa.
- If you don’t have Maggi Masala-e-Magic handy, use one block of Maggi’s Vegetable Stock Cubes or Maggi’s Chicken Soup Cubes.
- If you want a thick soup, add cornflour slurry. Just mix equal parts cornflour and room temperature water into a paste.
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it ❤️
For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.
- 200 grams Boneless Chicken
- 2 pouches Maggi Magic-e-Masala
- 2 medium Onion
- 150 grams Capsicum
- 100 grams Carrot
- 100 grams Corn niblets
- 5-6 cloves Garlic
- 50 grams Butter
- 600 ml Water
- Salt to taste
- Black Pepper Powder if required
- Chop the chicken into bite-size pieces and set them aside.
- Mince the onion and garlic.
- Dice the capsicum and carrot.
- Place a soup pot or big pan on low heat.
- Melt the butter.
- Add the onion and garlic. Saute till the onion is slightly translucent.
- Add the carrot and let it sweat.
- Throw in the chicken pieces, capsicum, Maggi Magic-e-Masala, and salt. Give it a quick mix, cover and let it cook for around 5 minutes.
- Add the corn niblets and water. Mix well and let the soup come to a boil. Adjust seasoning.
- Simmer for 10 minutes on low heat.
- If using a cornflour slurry to thicken the soup, add it now. Bring the soup to a boil, simmer for 5 minutes, check the seasoning and remove the soup from heat.
- Serve the Masala Chicken Soup hot.