Chicken Soup with Ginger and Lemon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 soup chicken (approx. - .3 kg)
- 1 ½ liters water
- 1 bunch soup greens with parsley
- 1 piece (s) ginger, the size a thumb
- 2 chicken breasts
- 0.5 ½ lemon (s), add the juice
- salt and pepper
- possibly broth, instant
Print Recipe
Pin Recipe Instructions
- Clean the soup chicken. Bring the chicken to the boil with the water in a sufficiently large saucepan. Then let the whole thing simmer on a low flame for about 1 - 2 hours.
- In the meantime, cut the soup vegetables, ginger and parsley into small pieces. Dice or slice the carrots. Cut the celery into small cubes, the leek into slices or small cubes. Finely chop the parsley and slice the ginger, it will not be eaten later.
- Add the vegetables half an hour before the end of the cooking time. Remove the soup chicken, add the chicken breasts and cook for another 15-20 minutes. Then take out and cut into small pieces, put back in the soup.
- I use the chicken breasts because the meat from the soup chicken is often tough or simply too little, and the chicken breasts also give off flavor. When everything is ready, season the soup with salt and pepper. If the broth is too bland, you can spice it up with instant broth. Finally, the lemon juice is added.
- Voilà, the soup is ready to be served. It should be served warm as possible. In winter, if you have a cold, just the right thing to get back on your feet.
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