Spicy chicken soup with ginger

Name: Spicy chicken soup with ginger
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 1 Chicken (approx. 1.3 kg); 1 Carrot; 1 Onion; 2 Chillies; 1 TEASPOON Coriander seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Broccoli; 1 Sweet pepper (e.g. yellow); 1 collar Spring onions; 200 g cherry tomatoes; 1 (425 ml) Can; 7-10 Tbsp Kidney Beans; 7-10 Tbsp Ginger; 1/2 potty/bunch coriander

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

1 Chicken (approx. 1.3 kg)
1 Carrot
1 Onion
2 Chillies
1 TEASPOON Coriander seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Broccoli
1 Sweet pepper (e.g. yellow)
1 collar Spring onions
200 g cherry tomatoes
1 (425 ml) Can
7-10 Tbsp Kidney Beans
7-10 Tbsp Ginger
1/2 potty/bunch coriander

Directions

1
Chicken wash. Peel, wash and roughly chop the carrot. Onion peel, halve. Wash 1 chili pepper. Boil everything with coriander seeds and 1 teaspoon salt in 2-2 1/2 l water. Cover and simmer at low heat for about 1 1/4 hours
2
Cleaning and washing vegetables. Cut broccoli into florets. Chop peppers and spring onions. Rinse and drain the beans. Peel and chop the ginger. Carve 1 chili lengthwise, remove seeds, wash and chop finely
3
Take the chicken out and let it cool down a little. Then remove meat from skin and bone and cut into bite-sized pieces
4
Sieve the chicken stock. Cook the vegetables, ginger and chilli rings for 5-7 minutes. Add chicken and beans and heat up. Wash the coriander and remove the leaves. Season soup, sprinkle with coriander