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Chicken And Ginger Soup

Adjust the amount of ginger according to your taste.

Image of Chicken And Ginger Soup

1.5 litres (2 pints) chicken stock (or use chicken carcass and water, etc.)
1 onion, studded with 4 or 5 cloves
Salt and freshly ground black pepper
700g (1 lb) chicken, skinned, boned and diced
1 onion, finely chopped
75g (3oz) long-grain white rice
25-50g (1-2oz) fresh root ginger, cut into julienne strips
Juice of at least 3 lemons (according to taste)
1 bunch of coriander, roughly chopped


Serves: 5


1.Simmer the stock or the chicken carcass or bones with the clove studded onion and some salt and pepper for approximately 25 minutes. 2.Strain the stock into a clean pan and add the chicken pieces, chopped onion and rice. Simmer until the chicken is cooked and the rice is tender - about 15-20 minutes (don't let it overcook). Add the ginger and lemon juice. 3.Season to taste, then serve, garnished with plenty of chopped coriander.

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