By Shreya Sarpal
March 7, 2026
Clear chicken broth simmered with bone-in pieces develops a deep, savoury base that tastes clean yet layered. Gentle garlic sweetness and cracked pepper warmth build gradually, while tender shredded chicken adds body without heaviness, making every spoonful comforting and steady.
250 g chicken (with bone) 1 litre of water 1 tbsp butter 1 tbsp finely chopped garlic 2 tbsp finely chopped onion 2 tbsp finely chopped carrot 1 tbsp chopped celery ½ tsp crushed black pepper Salt to taste 1 tbsp chopped coriander
Heat butter in a deep pot and sauté garlic and onion until aromatic and lightly translucent.
Add chicken, water, salt, and simmer covered for 25-30 minutes until the chicken turns tender.
Remove chicken, shred it finely, and strain the broth for a clear texture.
Return broth to the pot, add carrots, celery, shredded chicken, and simmer 5-7 minutes.
Finish with crushed pepper and fresh coriander; serve hot.