Sokaler Hotel Style Chicken Soup

There’s something wonderfully comforting about the chicken soup you get at Bangladeshi hotels in the morning. It is rich without being heavy, fragrant with whole spices, and just thick enough to cling to a piece of porota or naan. The little trick here is the bread soaked in milk, which gives the soup a silky body without needing cream.

A hand dips a piece of flatbread into a creamy and spiced chicken soup in a white bowl, capturing the essence of a rich and flavorful meal.

Ingredients

• 3 slices white sandwich bread, crusts removed

• 2 cups milk

• ¼ cup + 1 tablespoon oil

• 2 bay leaves

• 6 to 7 black peppercorns

• 5 green cardamom pods

• 2 black cardamom pods

• 1 medium cinnamon stick

• ½ cup + 2 tablespoons onion paste

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 kg chicken, cut into small pieces

• 1½ teaspoons salt, or to taste

• 7 to 8 green chilies

• 3 tablespoons plain yogurt, whisked

• 2 teaspoons coriander powder

• 1 teaspoon roasted cumin powder

• 2 cups water

• 1 teaspoon chicken stock powder, optional

• 10 to 12 white peppercorns

• A pinch of sugar

How to make Sokaler Hotel Style Chicken Soup

1. Prepare the bread and milk

Remove the brown crust from the bread and tear the slices into smaller pieces. Add the bread to the milk and let it sit while you prepare the chicken.

2. Build the spice base

Heat the oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the bay leaves, black peppercorns, green cardamom, black cardamom and cinnamon. Stir for a few seconds, just until the spices become fragrant.

Add the onion paste and cook over medium-low heat until the raw smell disappears and the paste changes color. This usually takes about 5 to 8 minutes, depending on your stove.

Don't rush this step. The cooked onion paste is the foundation of the soup, and giving it enough time to cook makes a noticeable difference in the final flavor.

3. Add the chicken

Lower the heat and add the ginger paste and garlic paste. Cook for 1 to 2 minutes, stirring so they don't burn.

Add the chicken and increase the heat to medium. Sauté for 4 to 5 minutes, stirring occasionally, until the outside of the chicken turns white.

Add the salt and 7 to 8 green chilies. Mix well.

4. Add the yogurt and spices

Add the whisked yogurt and stir until it is completely incorporated into the chicken.

Add the coriander powder and roasted cumin powder. Mix well, then add the water and, if using, the chicken stock powder.

Cover the pot and cook over medium-low heat for about 15 minutes. Give it a stir once during cooking.

5. Make it silky

Add the soaked bread and milk mixture to the pot. Add another 6 to 7 green chilies if you want more heat.

Mix everything together, cover, and cook over low heat for another 15 minutes. The bread will break down into the broth and naturally thicken the soup.

6. Finish with white pepper

Grind the white peppercorns and add them to the soup. Finish with a small pinch of sugar, then taste and adjust the salt if needed.

Serve hot with porota or naan.

Recipe Notes

Don't rush the onion paste. This is probably the most important step in the recipe. Cooking the onion paste slowly removes its raw flavor and develops the base that gives the soup its depth.

Use small pieces of chicken. Smaller pieces cook more quickly and are easier to eat with the thick, spoonable broth.

The bread is the thickener. You don't need cream or flour for this soup. The soaked white bread gives the broth its characteristic body and a smooth texture.

Adjust the green chilies to your taste. The chilies are an important part of the flavor, not just the heat, but you can reduce the amount if you're serving children or anyone sensitive to spice.

Chicken stock powder is optional. The soup has plenty of flavor from the chicken, whole spices and aromatics, so you can leave it out if you prefer.

Freshly ground white pepper makes a difference. Add it toward the end rather than cooking it for a long time. It gives the soup a warm, peppery aroma that works beautifully with the chicken and milk.

What to serve with chicken soup

For the full Bangladeshi hotel-style breakfast experience, serve this soup piping hot with porota or naan. A piece of porota dipped into that thick, savory broth is hard to beat.

You can also serve it alongside a simple breakfast spread with eggs, vegetables, or a cup of tea.

Frequently Asked Questions

Can I use chicken with bones?

Yes. Bone-in chicken can give the soup even more flavor, although small boneless pieces are easier to eat and cook a little faster.

Can I skip the chicken stock powder?

Yes. It is completely optional. If your chicken and spices are flavorful, you can easily leave it out.

Can I use regular black pepper instead of white pepper?

You can, but white pepper has a slightly different aroma and is traditionally a better fit for this style of soup. Freshly ground white pepper also gives the finished soup a lovely warmth without adding dark specks throughout the broth.

Why do we add bread and milk?

The bread and milk mixture gives the soup its signature thick, silky consistency. It is an easy way to create a rich texture without using cream.

Can I make this soup less spicy?

Definitely. Reduce the green chilies according to your preference. If you're making it for children, start with fewer chilies and add more later if needed.

Serving Size

Serves approximately 6 people.

Prep Time

15 minutes

Cook Time

35 to 40 minutes

Total Time

About 50 to 55 minutes