Indian Chicken Soup - RECIPE BY NEELA PANIZ, Chef of The Bombay Cafe

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

One of the more popular dishes we served at the Bombay Café was murghi shorba. Like any good chicken soup, it is a wonderful comfort for those ailing with a cold—and the addition of chiles certainly clears your sinuses! Enjoy this wonderful Indian spiced chicken soup recipe.

1 (4-to 41⁄2- lb) chicken, skinned and cut up

10 cups water

1 large yellow onion, cut into 6 pieces

8 cloves garlic, coarsely chopped

1 (2-inch) piece fresh ginger, peeled and coarsely chopped

3 serrano chiles, with seeds, cut into pieces each

1 carrot, peeled and cut into 1-inch rounds

1 tomato, quartered

4 whole black cardamom pods

1 (2-inch) piece cassia, broken in half

8 cloves

8 to 10 whole black peppercorns

11⁄2 tsp salt

1 cup hot cooked rice

1 large tomato, seeded and diced small

10 to 12 large spinach leaves, julienned

1⁄4 cup chopped cilantro, for garnish

1 serrano chile, with seeds, cut into pieces each minced, for garnish (optional)

1 lemon, with seeds, cut into pieces each minced, for garnish (optional) cut into 8 wedges, for garnish

Directions at parade.com

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