Cold-fighting chicken soup

Recipe from: 9/1/2000 12:00:00 AM
Ingredients 13
Servings 1
Minutes 25 min


Serving Change
  • 4
  • 3
    carrots, julienned
  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • 20
    freshly grated ginger
  • 3
    sticks celery, sliced
  • 1
    red pepper, cubed
  • 500
    finely shredded cabbage
  • 125
    cherry tomatoes, halved
  • 410
    butter beans, drained
  • 40
    freshly chopped basil
  • 25
    freshly squeezed lemon juice
  • 1
    medium-sized whole chicken


25 min
Place chicken in a large saucepan and cover with 2 litres of water. Add cloves and bring to the boil. Cover and allow to simmer for 40 minutes until cooked. Remove chicken from the stock and cool. Remove skin and discard. Pull off the meat and cut into bite-sized pieces. Remove cloves from chicken stock and discard. Add carrot, onion, garlic, ginger, celery, red pepper, cabbage and chicken and bring to the boil. Reduce heat and simmer for 10 minutes, then add cherry tomatoes, beans and basil. Simmer for a further 10 minutes, then add lemon juice and season to taste. Serve immediately. Serves 6.

Read more on: poultry  |  soup

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