Simple Chicken & Bottle Gourd Soup
A light, comforting soup that pairs tender chicken with delicate bottle gourd in a clear, aromatic broth. Gentle spices and fresh herbs do all the work, making this the kind of soup you want on a rainy evening or when you need something warm and nourishing without feeling heavy.
For 4 servings
- prep
Prep the vegetables and chicken.
1.Peel and cube the bottle gourd into bite-sized pieces.2.Peel and dice the carrot.3.Finely chop the onion, mince the garlic, and grate the ginger.4.Cut the chicken into bite-sized pieces. - temper · ~2 min
Make the tempering.
1.Heat oil in a pressure cooker over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add the bay leaf and whole black peppercorns, stir for 10 seconds.4.Add the grated ginger, minced garlic, and slit green chili. Sauté for 1 minute until fragrant.TIPKeep the heat medium-low so the garlic doesn't burn and turn bitter. - saute · ~4 min
Sauté the onion.
1.Add the chopped onion to the cooker.2.Sprinkle in the turmeric powder and stir well.3.Sauté for 3-4 minutes until the onion turns soft and translucent. - simmer · ~3 min
Cook the chicken.
1.Add the chicken pieces to the pressure cooker.2.Stir and cook for 2-3 minutes until the chicken turns opaque on all sides.3.Pour in 4 cups of water and add the salt.TIPSearing the chicken slightly before adding water builds a deeper flavor in the broth. - pressure cook · ~15 min
Pressure cook with bottle gourd.
1.Add the cubed bottle gourd and diced carrot to the cooker.2.Close the lid and pressure cook on medium heat for 2 whistles.3.Let the pressure release naturally before opening the lid.TIPBottle gourd releases water as it cooks, so resist the urge to add extra water before pressure cooking. - other · ~2 min
Finish the soup.
1.Open the lid once the pressure settles completely.2.Check the consistency — add a splash of warm water if the soup is too thick.3.Stir in the black pepper powder and adjust salt if needed.4.Remove and discard the bay leaf before serving. - garnish
Garnish with coriander and lemon juice.
1.Ladle the hot soup into serving bowls.2.Sprinkle chopped coriander leaves over each bowl.3.Add a generous squeeze of lemon juice just before eating.TIPThe lemon juice brightens the entire soup — don't skip it.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use boneless chicken thigh for a juicier, more flavorful soup than breast.
- 2Don't skip the natural pressure release — it lets the bottle gourd finish cooking gently.
- 3Cut bottle gourd and chicken into similarly sized pieces for even cooking.
- 4Taste the broth before adding the final salt — bottle gourd can absorb salt unevenly.
- 5For a clearer broth, skim off any foam that rises during the initial chicken sauté.
- 6Add the lemon juice at the very end to preserve its bright, fresh flavor.
Adapt it for your goals.
High-protein
Double the chicken to 600g and add a boiled egg half to each bowl for a heartier meal that's packed with lean protein.
veganVegan
Replace chicken with 300g firm tofu and use vegetable broth instead of water. Sauté tofu until golden before adding the broth for extra texture.
low oilLow-oil
Skip the tempering oil and instead simmer the cumin, peppercorns, and bay leaf directly in the water for 5 minutes before adding vegetables, reducing the fat.
Why this is on our healthy list.
Hydrating & Low-Calorie
Bottle gourd is over 90% water, making this soup naturally hydrating and very low in calories, perfect for light digestion.
Lean Protein Source
Chicken thigh provides high-quality protein that supports muscle repair without being overly fatty.
Anti-Inflammatory Spices
Turmeric and ginger in this soup contain natural compounds that may help reduce inflammation and soothe the stomach.
Frequently asked questions
Yes, but breast cooks faster and can dry out. Reduce pressure cooking to 1 whistle and check doneness.
