Spicy delicious
Chicken Soup Recipe
This chicken soup recipe produces a golden yellow dish full of healthy ingredients and a combination of delicious spicy flavors
Presented by C&S from LOOKINGatCOOKING
Preparation time: 25 minutes
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Cooking time: 90 minutes
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Resting time: 0 minutes
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Total time needed: 1h55 minutes
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Difficulty: easy
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Serves 4
This recipe was inspired by "Waldbeere" you can find the link to her recipe published in German here
Ingredients for this
Chicken soup recipe
- 2 large chicken breasts, (or replace with a cornish hen) cut into bite sized chunks
- 2 mediums sized onions, diced
- 3 cloves of garlic, chopped fine
- 2 carrots, chopped into thin slices
- 5 cm / 2 inch piece of fresh ginger, sliced with skin on
- 1 cayenne chili pepper, chopped fine
- 1 tsp. turmeric
- 1 tsp. salt
- 3 cloves
- 3 bay leaves
- 200 gram / 7 oz. carrots, cut into thin slices
- 5 spring onions, chopped into rings
- 1 cup of rice or pasta rice
- Salt and pepper to taste
- Maggi all purpose seasoning, (alternatively replace with a good soy sauce)
- 1/8 of a tsp. nutmeg, freshly ground
- Water
Directions
- Place the chicken into a large pot, cover with 2 liters / 0.52 gallons of water and bring to the boil.
- Add onions, 2 carrots and the Ginger to the chicken and turn down the heat till the soup is just gently boiling
- After 5 minutes add all ingredients up to the bay leaves to the soup, cover again with the lid and let the soup gently simmer for 55 minutes
- In the meantime prepare the rice and cook it in a separate pot till it is done so you can add it to the soup a little later.
- Once the soup has simmered for 55 minutes
- Add another 2 cups of boiling water, spring onions and carrots to the soup and gently boil it for another 20 minutes.
- Finally add a tbs. of Maggi, 3 tsp. hot curry powder, salt and pepper to taste as well as the freshly ground nutmeg to the soup.
- Once you are happy with the taste add the rice to the soup, cover pot with the lid switch off the plate and let it stand on the warm stove for another 5 minutes.
Take off the stove and serve hot with slices of fresh buttered bread.
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