Chicken soup with ginger and Asian vegetables

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Chicken wash. Wash and halve unpeeled onions, wash 1 large carrot, cut into large pieces. Bring plenty of salt water to the boil. Add chicken, onion and carrot pieces. Season with salt and pepper. Simmer covered for about 1 1/2 hours.

2. 2

   Then scoop the chicken and vegetables out of the broth, remove the skin and bones from the chicken, pluck or cut it into smaller pieces. In the meantime clean and wash the peppers and broccoli. Cut the peppers into strips, divide the broccoli into small florets. Peel the remaining carrots and cut them into sticks. Carve the chillies lengthwise, remove seeds and chop finely. Peel ginger, cut into very fine cubes. Melt butter. Sauté ginger in it. Add carrots and paprika, deglaze with 1 1/2 litre of the chicken stock, bring to the boil. Season with salt and chili, simmer for 30 minutes. Add broccoli and chicken meat, simmer for another 10 minutes.

3. 3

   Peel ginger, cut into very fine cubes. Melt butter. Sauté ginger in it. Add carrots and paprika, deglaze with 1 1/2 litre of the chicken stock, bring to the boil. Season with salt and chili, simmer for 30 minutes. Add broccoli and chicken meat, simmer for another 10 minutes. Wash and chop the coriander and add to the soup. Season again and serve

4. 4

   (Tip with chicken breast: cook about 40 minutes; don't do so much work for the meat; possible for less people)

Nutrition Facts

KCAL
310 kcal

CARBS
7 g

FATS
17 g

PROTEINS
34 g