Chicken shurpa (Tovuk Shurpa) – traditional central asian chicken soup

Chicken Shurpa (Tovuk Shurpa) is a true discovery for those who enjoy hearty and healthy meals. This easy-to-cook yet incredibly flavorful Central Asian soup is prepared with rich meat broth, vegetables, aromatic spices, and seasonings.

Traditionally, shurpa is cooked with beef, but chicken makes an excellent alternative, creating a lighter yet equally delicious version of the dish. The addition of ground bay leaf and paprika not only enhances the aroma but also significantly increases the soup’s health benefits. Bay leaf contains organic acids, essential oils, and tannins that may help reduce inflammation, support hormonal balance, and stabilize blood sugar levels.

Paprika is considered a true superfood rich in vitamin C, vitamins A, E, and K, as well as minerals such as potassium, iron, and magnesium. Regular consumption may help strengthen the immune system and improve blood circulation. In addition, paprika contains capsaicin — a powerful antioxidant known for protecting the body against free radicals and providing mild natural pain-relieving effects.

CraftOil offers an excellent assortment of organic and 100% natural spices and seasonings. Our catalog includes dried ground bay leaf, ground paprika, savory, thyme, dill, parsley, ground coriander, and many other ароматические spices. To learn more about their culinary uses or place an order, please leave a request on our website.

Ingredients for chicken shurpa

To prepare traditional eastern-style Tovuk Shurpa, you will need:

• 1 cup rice (preferably long-grain rice);
• 1.5 liters water (slightly more if needed);
• 500 g bone-in chicken meat (drumsticks, leg quarters, or wings);
• 2 onions;
• 1 tbsp tomato paste;
• 1 tsp ground bay leaf;
• 1 tsp paprika;
• 2 tsp salt;
• 1 carrot;
• 2–3 medium potatoes;
• 1 bunch parsley (10–12 stems);

Step-by-step recipe

First, prepare all ingredients. Wash the chicken thoroughly under running water and cut it into medium-sized pieces along the joints. Peel and rinse the onions. Finely chop one onion for frying, and make a shallow lengthwise cut in the second onion. Wash and peel the carrot, then slice it into rounds or large cubes. Rinse and finely chop the parsley. Peel the potatoes, wash them, and cut them into medium pieces.

Place a large pot or cauldron over medium heat and pour in the water. Once the water starts boiling, add the chicken, the whole onion with the cut, salt, and ground bay leaf.

After 30 minutes, add the rice previously rinsed under running water. Twenty minutes later, add the potatoes, carrots, and chopped onion. Simmer the soup over low heat for another 30 minutes. Five minutes before cooking is complete, add the paprika, tomato paste, and finely chopped parsley.

Before serving, allow the shurpa to rest for about 30–40 minutes. This will make the soup even richer, more aromatic, and flavorful.

Notes:

Traditionally, this Eastern soup is served with sliced onions (rings or half-rings) and sour cream. In addition to bay leaf and paprika, you can also add black pepper, allspice, Provençal herbs, and other spices.

A wide range of organic spices and cold-pressed oils is always available from CraftOil site..