Chicken and Potato Shurpa with Rich Broth

Chicken and Potato Shurpa with Rich Broth is a hearty and flavorful soup that is perfect for cold winter nights. This dish is a classic Uzbek recipe that is made with tender chicken, potatoes, carrots, onions, and a variety of aromatic spices. The rich broth is what makes this dish truly special, as it is infused with the flavors of the chicken and vegetables.

To make this delicious soup, you will need the following ingredients:

- 4 chicken thighs, bone-in and skin-on
- 4 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken broth
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped (optional)

To start, heat the vegetable oil in a large pot over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the onions and garlic and cook until softened, about 5 minutes. Add the cumin, paprika, coriander, salt, and black pepper and cook for another 2 minutes.
Add the chicken broth, potatoes, and carrots to the pot and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
Remove the chicken from the bones and shred the meat. Add the shredded chicken back to the pot and stir to combine.
Serve the Chicken and Potato Shurpa with Rich Broth hot, garnished with fresh cilantro if desired. This dish is perfect for a cozy night in and is sure to warm you up from the inside out.
Type: Soup Dish

Main Ingredients:

- Chicken thighs
- Potatoes
- Carrots