Serves: 3
Total Calories: 195

2 1/2 to 3 pounds chicken (1 whole chicken), skin removed
5 to 6 cups water
3 cloves fresh garlic (large), peeled
8 quarter-size slices peeled fresh ginger
8 to 10 fresh lemon or lime leaves or 1 tablespoon of fresh lemon juice or lime juice
3 sticks cinnamon (2-inch each), broken in pieces
10 cloves, crushed lightly
4 black cardamom pods, crushed lightly to break the skin
6 green cardamom pods, crushed lightly to break the skin
2 bay leaves
1 teaspoon black peppercorn, crushed lightly
1 teaspoon salt, or to taste

1. Rinse and place the whole chicken" in a large saucepan. Add the water and all the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the meat is very tender, about 45 minutes.

2. With large tongs or a large slotted spoon, transfer the chicken to a bowl. When cool enough to handle, separate the meat from the bones and reserve meat for another recipe. Return the bones to the pan and continue to simmer until the broth is reduced by at least half, about 1 hour. Simmer longer for a more concentrated broth.

3. Let cool. Then secure a piece of muslin or 4 layers of cheesecloth over a large bowl and pour the broth through to collect a clear broth. Discard the muslin or cheesecloth and chill the broth in the refrigerator, at least 2 hours. With a spoon, remove and discard the layer of fat that solidifies on the top. Reheat to serve as a soup or use as a flavored broth in other recipes.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 3
Total Calories: 195
Calories from Fat: 27

More Recipes from the 1000 Indian Recipes Cookbook:
* Soups
Cabbage Soup with Vegetables
Carrot-Ginger Soup
Cashew Corn Soup in Chicken Broth
Chicken Soup with Chayote Squash
Chicken Soup with Cream-Style Corn and Green Chili Peppers
Chicken Soup with Ginger and Coconut Milk
Chickpea Soup with Chicken Broth
Chilled Chickpea Soup
Chilled Potato Soup
Chilled Roasted Vegetable Soup
Chunky South Indian Tomato Soup
Classic South Indian Ginger Soup
Creamy Almond-Poppy Seed Soup
Creamy Tomato Soup
Curried Green Pea Soup
Fast Black Bean Soup, Indian Style
Fragrant Yogurt Soup
Goan Caldo-Verde Soup with Cauliflower
Goan Shrimp Soup
Mulligatawny Soup
Mysore Coconut Soup
Puréed Mushroom Soup with Yogurt
Puréed Pumpkin Soup
Puréed Spinach Soup
Quick Black Chickpea Soup with Cumin Seeds
Quick Lentil, Barley and Vegetable Soup
Quick Puréed Root Vegetable Soup
Quick Sindhi Split Pigeon Pea Soup with Tamarind
South Indian Buttermilk Soup
South Indian Lemon Soup with Mung Beans
South Indian Tamarind Soup
Spicy Chicken Broth
Spicy Lamb Broth
Spicy Shrimp with Coconut Milk and Tomato
Spicy South Indian Vegetable Soup with Tamarind
Spinach Yogurt Soup
Tomato Soup with Fresh Curry Leaves
Tomato Soup with Sautéed Vegetables
Tomato Soup with Yellow Mung Beans
Traditional South Indian Split Pigeon Pea Soup
Vegetable Soup with Yogurt and Coconut
Vegetarian Broth
Yellow Mung Beans and Spinach Soup with Sizzling Cumin Oil
Yogurt Soup with Flame-Roasted Eggplant