Chicken Kofta Soup

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By Dixya

Chicken Kofta Soup is exactly what you need to warm you on a gloomy day! It is naturally gluten-free and paleo-friendly comforting soup that comes together in under an hour.
There is nothing like a hearty soup to warm your bones when it’s rainy and you are suffering from questionable cold and allergies. I have been guzzling tea to ward off this annoying sniffle, so if you have any other tricks to feel better, send it my way in exchange for a vat of chicken kofta soup. Kofta is a spiced meatball served typically as a curry and is made with beef, chicken, lamb or vegetables. If you follow me on instagram, you will see how much I adore eating out of a bowl and since 2016 is the year of the bowl, I just had to follow the trend and share one more bowl-friendly recipe. Just kidding, I am usually way late when it comes to food trends (see: cauliflower rice, soba noodles, acai bowl).

Chicken Kofta Soup may look complicated but together we are going to tackle this even on a weeknight. If you have about an hour to spare, your dream of slurping a hearty, meaty flavorful soup will come true. Let’s do this friends!

I adapted my Easy Chicken Kebab for these chicken koftas with a few slight modifications. If possible, please use whole spices as suggested in the recipe and take the time to roast and grind it. That’s what makes these koftas so flavorful.

When the meatballs are being cooked, get started on your broth! You can add in whatever veggies/greens you have on hand. To make it into a stew, you may add cooked grains such as barley or quinoa towards the end. Or, simply enjoy the soup with naan or bread.

I am not a big fan of chopping onions but I am using a vegetable cho pper (courtesy of OXO) to make this process simpler – just one easy motion and it’s all chopped and ready to go! I could see this tool being used frequently for tangy fruit salad (fruit chaat).

Need I say more about Chicken Kofta Soup? I think this pot speaks for itself. [Tweet “Chicken Kofta Soup is exactly what you need to warm you on a gloomy day! #glutenfree #paleo”]

If you like eating out of a bowl, you might wanna check these out:

Steel Cut Oats & Mung Bean Porridge (gluten-free, vegan)

Kimchi Fried Rice (gluten-free, vegan-friendly)

Peanut Butter & Sriracha Noodles (gluten-free, vegan)

Chicken & Chickpea Soup (gluten-free)

Mexican-Style Grits (vegan, gluten-free)

Chicken Kofta Soup

Author: Dixya @ Food, Pleasure, and Health

Serves: 4

Ingredients

1 lbs ground chicken (I used 90/10)
2 teaspoon whole coriander seeds
1 teaspoon cumin seed
small knob ob ginger, grated
2 garlic, minced
few sprigs of cilantro, finely chopped
1 tablespoon oil
1 large onion, chopped
32 oz. vegetable broth (use low sodium kind)
2 tablespoon tomato paste (for strict paleo, leave it out)
1 cup carrot diced (I used frozen kind)
1/2 cup frozen peas
handful of spinach
salt, pepper

Instructions

Heat a small pan over medium heat and roast whole spices until slightly brown and fragrant. Remove from heat and using a mortar and pestle, roughly grind the spices.
In a small bowl, mix ground chicken with 1/2 ground up spices (save remaining for later), ginger, garlic, salt, pepper, and cilantro.
Take about 1.5 tablespoon of ground meat mixture and form them into balls. At this point, you can either let those balls rest in the fridge and prepare your soup. Or, cook these balls first and keep them aside.
Heat oil in a skillet and carefully arrange these balls and let them cook evenly on all sides until slightly brown. Remove from heat and keep it aside.
In a cooking pot, use the remaining oil from chicken and sautee onion for few minutes. Add tomato paste, remaining spice mix, salt, pepper, carrots and cook everything for few minutes.
Pour broth to the pot and let it simmer, followed by meatballs, spinach, and peas.
Allow it to simmer over low heat for 10-15 minutes. Season it with salt and pepper as needed right before serving.

OXO sent me Meat/Vegetable Set containing silicone ladle, vegetable chopper with easy pour opening and ground meat chopper and turner as a part of blogger outreach program to create an inspirational dish that can be eaten straight from the bowl.