“Especially on cold days, it is worth strengthening immunity. And what’s better than hearty chicken soup? I put galangal in my soup, a relative of ginger, but with a much subtler flavor.”
Chicken soup with galangal
- 1 1 organic chicken (approx. 1.5 kg)
- 2 onion Onion
- 3.5 liter water
- 1/4 liter white wine
- 450 grams Peeled soup vegetables (celery, parsley root, carrot, yellow beet) Celery, parsley root, carrots, carrots
- 60 grams leeks
- 35 grams Galangal root (or 30 g of ginger) galangal, ginger
- nutmeg nutmeg
- 4 stalks of parsley parser
- 1 a sprig of thyme thyme
- 1 a sprig of rosemary
- 2 Bay leaf laurel
- 10 peppercorns (black) pepper
- 2 cloves carnation
- 5 grains of allspice peach pepper
- in addition
- 200 grams noodle soup paste
- 50 grams blanched peas Pea
- 1 a small bundle chives and onions
Drain and rinse the chicken. Cut the onion in half and fry it on aluminum foil on the stove or in a frying pan without fat. Boil the white wine and water in a large pot with the soup vegetables, leeks, onions, herbs, spices and galangal (cut into 3-4mm thick slices) for 10 minutes. Add the chicken, reduce the heat to low and simmer until boiling for about 40-50 minutes.
Meanwhile, cook the noodle soup for about 3 minutes, drain and set aside. Remove the finished chicken from the soup and let it rest for 15 minutes. Pour the broth through a fine sieve. Remove the soup vegetables, cut into 3 mm thick slices and also set aside.
Divide the chicken. Separate the thighs at the hip joint, cut the breast along the sternum. Cut breast meat and leg meat into small pieces. Season the broth with salt, pepper and grated nutmeg. Add noodles, vegetables, peas and chicken to the soup. Heat everything together, do not boil anymore. Garnish with green onions and serve in a soup bowl.