Recipe: Chicken Soup with Galangal – SZ Magazine

» You need to strengthen your immune system, especially on cold days. And what could be better than hearty chicken soup? I added galangal to the soup, a relative of ginger, but it tasted much better.«

Chicken Soup with Galangal

  • One 1 organic chicken (approx. 1.5 kg)
    chicken
  • 2 onion onion
  • 3.5 liter water
  • 1/4 liter white wine
  • 450 gram Washing soup vegetables (celery, parsley root, carrot, yellow beet) Celery, Parsley Root, Carrots, Carrots, Turnips
  • 60 gram chives
  • 35 gram Galangal root (or 30 g ginger) Galangal, Ginger
  • salt
  • pepper
  • nutmeg nutmeg
  • Herb
  • 4 parsley stalks parsley
  • One thyme thyme
  • One rosemary sprig
    Rosemary
  • Spices
  • 2 bay leaf honor
  • 10 pepper (black) pepper
  • 2 cloves cloves
  • 5 strawberry corn pimento
  • Other than that
  • 200 gram soup noodles pasta
  • 50 gram poached peas pea
  • One pod Spice

Wash the chicken intestines. Cut the onion in half and fry in an oil-free pan or in aluminum foil on the stove. Soup With vegetables, leek, onion, herbs, spices and galangal (cut into 3-4 mm thick), boil white wine and water in a large pot for 10 minutes. Add the chicken, reduce the heat to low and simmer for about 40-50 minutes below the boiling point.

In the meantime, boil the noodles for 3 minutes and drain the water. Remove the finished chicken from the soup and let it sit for 15 minutes. Pour the broth over a fine sieve. Remove soup vegetables, cut into 3mm thick and set aside.

Split the chicken. Separate the thighs from the hip joint and cut the breast meat along the breast meat. Cut the breast and leg meat into bite-size pieces. Season the broth with salt, pepper and grated nutmeg. Add noodles, vegetables, peas and chicken to the soup. Without further boiling, heat everything together. Garnish with spices and serve in a soup pot.

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