Thursday, March 21, 2013

Murg Shorba (Chicken Mushroom Soup)

The word shorba is urdu version of soup and the recipe is gourmet version of soup, delicious and nutritious !!
 When it is a holiday,you & your family are at leisure and want to enjoy some special meal,then start with murg shorba!!


  • Chicken  breast  diced 500 gm
  • Mushroom   5-6 pieces [sliced]
  • Milk  1 cup
  • Butter  2 tbsps 
  • Olive or Refined oil  2 tsp
  • Salt as per taste 
  • Black pepper powder  1/2 tsp
  • Garam masala 1/2 tsp
  • Cornflour  11/2
  • Tej patta  3-4 leaves
  • Garlic clove 1 minced
  • Spring onions  4 [cut into fine pieces]
  • Carrot  2 [cut into fine pieces]

Items for Garnishing

  parsley [cut into fine pieces]


  6 persons


  • Wash properly chicken pieces.
  • Dip mushroom in hot water with salt for 15 minutes.
  • Boil chicken pieces, garlic with tej patta,garam masala in a pressure cooker for 15 minutes.Put off heat.When pressure is released,open the lid, check if chicken is cooked.Filter the same to get chicken stock.Put the filtered chicken pieces in a different pot.
  • Separate the boneless part of filtered chicken pieces so that shredded pieces are available.

  • Mix chicken stock and milk in the cooker.
  • Heat the butter in a deep pan and fry the mushroom & carrot for 5-6 minutes.
  • Add fried mushroom and cornflour in the mixture of chicken stock and milk.Boil on low flame till the mixture gets thick.Then mix the shredded chicken along with salt and black pepper powder.Boil again for 1 minute.The soup is ready.
  • Fry spring onions in oil and add to the soup.
  • Pour the soup into serving bowls.
  • Garnish with parsley leaves and fresh cream in each bowl.     

Serve hot with soup sticks.


  1. this seems to be a great soup...hope it will be as delicious as other previous dishes!!

  2. Wow...finally the awaited recipe is here..i can almost smell it!! :D