Ismail Merchant's Very Hot Chicken Soup
Updated Nov. 18, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1whole 3-pound chicken
- 5 to 6cups water
- 8whole cloves
- 11-inch piece fresh ginger, peeled and crushed or chopped very fine
- 2whole long or round dried hot red chili peppers, or ½ to 1½ teaspoons dried red pepper flakes, to taste
- 2tablespoons olive oil or unsalted butter
- 2small fresh or canned tomatoes, peeled, seeded and chopped
- ¾ to 1teaspoon salt, to taste
- ½teaspoon coarsely ground black pepper, or to taste
- Fresh cilantro or parsley leaves to garnish
Nutritional analysis per serving (4 servings)
719 calories; 52 grams fat; 14 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 10 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 56 grams protein; 801 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the chicken in a straight-sided 3-to-5 quart nonreactive pot, and add just enough water to cover. It should not take more than 6 cups. If it does, cut the chicken in quarters so no more water will be needed.
- Step 2
Add all the other ingredients, except for cilantro or parsley, using the minimum amounts of chili pepper, salt and black pepper for the first 25 minutes of cooking time. Simmer gently, partly covered, for 15 minutes, adding water if necessary to maintain original level.
- Step 3
Taste for seasoning and cautiously add more chili, salt and black pepper. Continue to cook for another 20 to 25 minutes, until chicken is just about falling off the bones. Keep adding water to maintain original level. Remove cooked chicken, cloves and chili pepper stems, if any. Pick the chicken meat from the bones, discard skin and bones and return small chunks of chicken to the soup. Garnish with cilantro or parsley leaves.
Private Notes
Comments
I made the recipe as written. It was decent but with so many great chicken soup recipes out there I probably wouldn’t make it again. The recipe says to remove the garlic. That wasn’t easy as my garlic broke into small pieces after the simmer. I tried using a strainer but that started catching the tomato pieces. I just ended up leaving the garlic in there which is no biggie. The dried chili pepper listing wasn’t too detailed so I added to dried Japones. Needed more heat.
This recipe is an old favorite clipped it from the newspaper about twenty years ago. I've made it every winter since then, including every New Year's Day when everyone wants something hot and light to eat. Add one star anise, carrot, and celery. Serve with rice or rice noodles.
I am making this soup for the second time. This time I plan to strain the broth and then add back the chicken meat, garnishing with cilantro.