Begin by simmering the chicken thighs in 4-5 cups of salted, filtered water within a small pot. While the chicken is cooking, prepare the vegetables by chopping them accordingly.
Once the water reaches a rolling boil, introduce the onion, potato, turmeric, and dried mint. Cover the pot and allow the mixture to cook on medium-high heat.
After approximately 20-30 minutes, the chicken thighs should be thoroughly cooked. Carefully remove them from the pot and place them into a small bowl filled with cool, filtered water to facilitate cooling. Once cooled, detach the meat from the bones, discarding the bones, and shred the chicken into bite-sized pieces. Exercise caution as the chicken may still be hot.
Return the shredded chicken along with any broth that accumulated in the bowl back into the cooking pot. Next, add the chopped carrot, grated ginger, and cauliflower. Season with salt and pepper to taste, and allow everything to cook together for an additional 5-10 minutes.
Serve the soup immediately while it’s hot, and store any leftovers in an airtight container in the refrigerator.
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