Hühnersuppe mit Gemüse

Chicken soup with vegetables

In traditional Chinese medicine, nutritious chicken soup is the first meal given to mothers after childbirth.

Chicken soup is an absolute classic: delicious, healthy, and good for the soul. Let your imagination run wild and add your favorite vegetables and herbs.

Ingredients for 4 servings

  • 2 tablespoons ghee, clarified butter or coconut oil
  • 2 cloves of garlic, roughly chopped and , or 2 slices of ginger
  • 2 large diced onions
  • 300g carrots, 300g cabbage, 100g leeks (or seasonal vegetables; play around! It's your choice)
  • 1 handful of chopped fresh parsley, lovage, coriander (or whatever you like)
  • 2 jars of True Brodo chicken bouillon or VitaliQi
  • 4 chicken breasts or legs (600g)
  • 6 dl water
  • 2 tablespoons salt (without anti-caking agent)

if you like: Shitake, ginger, 1 lime, black pepper or peperoncini

Preparation:

  1. Fry the onions and ginger in the fat for 4 minutes until softened.
  2. Add the garlic, stir well and continue frying for 1 minute.
  3. Now add the vegetables (carrots, cabbage, or whatever you like) and fry everything for 5 minutes.
  4. Add True Brodo chicken stock, water, chicken, salt, and shitake, bring to a boil, then simmer on low heat for 30 minutes.
  5. Add the leek, or Chinese cabbage, pak choi for the last 5 minutes.
  6. Turn off heat, season to taste and serve in bowls with parsley or coriander.
  7. Optional: Black pepper and peperoncini.

Rice noodles also go well with this.