Hazaragi Chicken and Potato Soup (Aash-e Morgh-o-Alu)

Aash-e Morgh-o-Alu is a traditional Hazaragi chicken and potato soup that is hearty, flavorful, and perfect for a comforting meal.

Hazaragi Chicken and Potato Soup (Aash-e Morgh-o-Alu)

Ingredients

  • 1 whole chicken, cut into pieces
  • 4 potatoes, peeled and diced
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • 8 cups chicken broth
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp vegetable oil

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  2. Add the chicken pieces to the pot and brown them on all sides.
  3. Stir in the turmeric, ground coriander, and ground cumin, and season with salt and pepper.
  4. Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
  5. Add the diced potatoes to the pot and continue to simmer for another 20 minutes, or until the chicken is cooked through and the potatoes are tender.
  6. Stir in the chopped cilantro and adjust the seasoning if needed.
  7. Serve the Aash-e Morgh-o-Alu hot, garnished with additional cilantro if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
30g
Fat
10g

Supplies

Large pot Cutting board Knife Measuring spoons Measuring cups Stirring spoon Serving bowls

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the Aash-e Morgh-o-Alu with warm flatbread or rice on the side.

Tips & tricks

Tips: For a richer flavor, you can use homemade chicken broth instead of store-bought.

Cost

$15