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Although this original recipe appeared in our first cookbook, Adventures from the Family Kitchen, we have adapted some parts of it to make it easier and quicker to whip up. This basic Indian chicken soup (sarvo) has a distinct flavor because of the cumin seeds, and can be made fairly quickly to comfort a sick child or warm you up on a cold winter’s day.


1 tablespoon (15 mL) olive oil
1 teaspoon whole cumin seeds*
6 whole garlic cloves, peeled and chopped fine
1 tablespoon fresh ginger, peeled and grated
1 small onion, peeled and chopped fine
4 cups (960 mL) hot water
salt and black pepper to taste
¼ cup (54 g) fresh cilantro, chopped fine
¾ pound (330 g) boneless, skinless chicken, cubed into 1-inch pieces


1. In a stovetop pot, heat the olive oil over a medium setting
2. Sauté the whole cumin seeds for 1 minute
3. Add in whole garlic cloves, ginger, with the onion, and sauté until golden
4. Next, add in chicken pieces and allow them to cook for about 10 minutes, stirring regularly, until lightly browned
5. Finally, add the 4 cups hot water, and salt and pepper
6. Bring the pot to a boil, and then let simmer on a low flame until chicken is done, approximately 15–20 minutes
7. Before serving the soup, garnish it with the cilantro
8. *Note: Wait for at least 3 months after symptoms have cleared to try any kind of seeds


2-4 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0