As the winter chill sets in, the craving for warm, comforting, and nourishing food intensifies. For non-vegetarian food lovers, a robust soup can be the ultimate remedy for cold evenings. Answering this seasonal call, celebrity chef Sanjeev Kapoor has generously shared a selection of his favourite non-vegetarian soup recipes. These dishes promise bold flavours, slow-simmered broths, and the satisfaction of a complete meal in a bowl.
Published on December 28, 2025, these recipes are designed to be easy to make, highly nutritious, and incredibly filling. From classic Indian preparations to soups with international twists, here is a detailed guide to bringing Chef Kapoor's culinary warmth into your kitchen this winter.
Classic Comfort: Chicken Shorba
This aromatic soup builds its depth of flavour from a base of chicken bones. To prepare, you will need 500 grams of chicken bones, 150 grams of boneless chicken, 10 garlic cloves, and a blend of spices including cumin seeds and white pepper powder.
The method involves simmering the bones with garlic in water until the stock reduces. Separately, chicken cubes are sautéed in butter. A roux is made with oil, cumin, and refined flour, to which the reserved stock and cooked chicken are added. The soup is finished with a garnish of fresh coriander leaves, resulting in a simple yet profoundly flavourful chicken shorba.
Indo-Chinese Favourite: Chicken Manchow Soup
A popular restaurant-style soup, the Chicken Manchow is a flavour explosion. The recipe starts with 150 grams of boiled and shredded chicken breast. A medley of vegetables—spring onion, ginger, garlic, green chillies, carrot, capsicum, and cabbage—is stir-fried in oil.
The key to its signature taste lies in the sauces: soy sauce and red chilli sauce are added to the mix. Chicken stock and water form the liquid base, which is then thickened with a corn flour slurry. The final steps involve drizzling in a beaten egg for richness and a dash of vinegar for tang. It is served hot, crowned with crispy fried noodles for the perfect crunch.
Coastal Delight: Indian Style Crab Soup
This soup brings the taste of the coast to your winter table. The recipe requires 4 whole crabs, cooked with a tempering of butter, peppercorns, bay leaves, and cinnamon. Onions and tomatoes form the aromatic base, while ginger, garlic, and turmeric powder add warmth and colour.
The crabs are sautéed in this mixture before being simmered in water for 10 to 15 minutes. Once cooked, the crab pieces are removed, and the soup is strained. The crab is placed back in the serving bowl, and the clear, spiced broth is poured over it, creating an elegant and wholesome dish.
Hearty Traditional: Paya (Lamb Trotters) Soup
For those seeking a deeply traditional and hearty option, the Paya Soup is ideal. It uses 12-16 lamb trotters (paya) as the primary ingredient. The trotters are pressure-cooked with a paste of onions, ginger, garlic, and whole spices like cardamom, cinnamon, and cloves.
In a separate pan, sliced onions are sautéed in ghee with red chilli powder and crushed black peppercorns. This tempering is added to the cooked soup, which is then simmered further. After straining, the soup is boiled again with the tender trotters, a dash of garam masala, coriander leaves, and a splash of lemon juice for a bright finish.
Light & Spicy: Spicy Meatball Soup
This recipe offers a lighter yet flavourful option with homemade chicken meatballs. The meatballs are made from 250 grams of chicken mince mixed with finely chopped leek, celery, onion, garlic, and carrot.
The soup base is a simple 3 cups of chicken stock, brought to a boil with sautéed red chillies. Rice vermicelli is added and cooked briefly before the meatballs are dropped in. Fresh spinach leaves are stirred in at the end, and the soup is finished with the juice of one lemon, adding a refreshing zest.
Seafood Noodle Bowl: Prawn Noodle Soup
A complete meal in itself, this Prawn Noodle Soup is both visually appealing and delicious. It starts with a base of 2 cups of seafood stock. To this, prawns, ginger strips, bok choy, and Chinese cabbage are added and cooked briefly.
The soup is seasoned with salt and crushed black peppercorns. Broccoli florets are added for a fresh crunch. To serve, pre-boiled noodles are placed in bowls, and the hot soup with prawns and vegetables is ladled over. It is garnished with boiled egg slices, finely chopped toasted nori sheet, a drizzle of chilli oil, spring onions, and fried garlic.
Chef Sanjeev Kapoor's collection demonstrates that winter comfort food can be both gourmet and accessible. These six non-vegetarian soups, ranging from the rustic Paya to the zesty Manchow, provide perfect culinary projects for the season, ensuring every dinner is a warm and satisfying experience.
