Chicken Soup with patola

Chicken Soup with Patola (Luffa) is a comforting and nutritious dish that combines the delicate flavors of chicken with the mild, slightly sweet taste of patola, also known as luffa or sponge gourd. This soup is light yet full of flavor, making it an excellent choice for a healthy meal, especially during cold weather or when you need something soothing.

Ingredients:

Chicken (cut into pieces): 500 grams (bone-in or boneless)

Patola (Luffa): 1 medium-sized, peeled and sliced into thin rounds

Onion: 1 medium, finely chopped

Garlic: 3-4 cloves, minced

Ginger: 1-inch piece, grated or finely chopped

Tomatoes: 2 medium, chopped

Carrot: 1, peeled and chopped

Celery stalk: 1, finely chopped (optional)

Green chili: 1-2, slit (optional, for heat)

Chicken broth or water: 4 cups

Salt: To taste

Pepper: To taste

Soy sauce: 1 tablespoon (optional, for added umami)

Olive oil : 1-2 tablespoons

Fresh coriander leaves: A handful, chopped (for garnish)

Lemon juice: 1 tablespoon (optional, for added freshness)

Instructions:

Prepare the Chicken:

Heat 1-2 tablespoons of oil in a large pot over medium heat.

Add the chopped onions, garlic, and ginger. Sauté until the onions turn translucent and fragrant.

Add the chicken pieces and sauté until they are slightly browned on the outside.

Add chopped tomatoes, and cook for a few more minutes until they soften.

Make the Soup Base:

Add the carrot, celery (optional), and green chili to the pot. Stir everything together.

Pour in the chicken broth or water. Bring the mixture to a boil.

Lower the heat and simmer for about 15-20 minutes, allowing the chicken to cook through and the flavors to blend.

Add the Patola (Luffa):

Add the sliced patola (luffa) to the pot and stir.

Simmer for another 5-7 minutes until the patola becomes tender but still holds its shape.

Season the Soup:

Season with salt and pepper to taste.

For added depth of flavor, you can add soy sauce (optional).

Adjust the consistency of the soup by adding more water or broth if necessary.

Finish and Garnish:

Once the chicken is cooked and the vegetables are tender, remove the pot from heat.

Squeeze in lemon juice for a fresh, tangy finish (optional).

Garnish with fresh chopped coriander leaves for added flavor and color.

Serve:

Ladle the hot chicken soup into bowls and serve immediately.

Enjoy the soup with steamed rice, bread, or on its own!

Tips:

If you prefer a richer soup, you can add some coconut milk or cream towards the end of cooking.

You can also add other vegetables like mushrooms, spinach, or bok choy, depending on your preference.

Adjust the heat level by adding or omitting green chilies.

This chicken soup with patola is a light, healthy, and nourishing dish that’s perfect for cooler days or when you need some comfort food!