India, Dec. 13 -- Murgh Ka Shorba has roots in the Mughal era, where light broths made from chicken, spices, and herbs were prepared as restorative meals. This Indian-style chicken soup evolved through regional kitchens, each adding its own balance of aroma and flavour. The dish still carries that heritage, making it a trusted winter recipe for many families.

Chicken used in shorba contributes natural protein and minerals, allowing the body to stay energised during colder days. Traditional cooking methods rely on slow simmering, which helps draw nutrients into the broth. A study notes that chicken soup can support hydration and ease seasonal fatigue by supplying electrolytes and amino acids.

Spices such as pepper, cumin, and cinnamon co...