Summary

Ingredients

• 1 soup chicken, ready to cook, if possible from the farmer!
• 1 onion (s)
• 1 clove garlic
• 1 bulb ginger
• 1 large carrot
• 2 clove (s)
• 1 bag saffron
• 1 teaspoon salt
• 1 teaspoon chilli flakes
• 2 bay leaves
• 250 g carrot (s)
• 1 bunch spring onion (s)
• 200 g basmati
• Curry (preferably madras curry)
• soy sauce
• pepper
• Nutmeg, freshly grated

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Instructions

1. Clean the chicken, cover with water in a pressure cooker and bring to a boil. Cut the carrot lengthways once, cut the onion in half, and cut the unpeeled ginger into slices. Add all the ingredients including the bay leaves. Cook on medium heat for an hour.
2. In the meantime, cut the remaining carrots and spring onions into oblique pieces.
3. Cook the rice in a separate saucepan according to instructions.
4. When the cooking time is over, remove the chicken, strain the stock, squeezing the ginger slices over the stock. If desired, the chicken can be removed from the bones and added back to the broth. Add the vegetables, fill the broth with 1 liter of water and simmer gently for another 20 minutes (without pressure!).
5. Season to taste with curry powder, soy sauce, pepper and nutmeg.
6. Put the rice directly on the plates and pour the chicken broth over it.
7. This soup is the food of choice for my son when he catches a cold, I have even resorted to a fresh chicken in a pinch because I didn`t get a soup chicken. If you don`t like rice, you can also use pre-cooked vermicelli or glass noodles as an insert.