Chicken soup
Time to cook
35 minutes
Difficulty
Easy
Serves
2
A classic soup, where tender chicken is simmered with vegetables in a flavorful broth, seasoned with herbs and spices.
Ingredients
Whole Chicken
125 gram
Carrots
0.5 medium
Corn Kernals
0.25 cup
Salt
0.25 tsp
Water
1.5 cup
Lemon Juice
1 tbsp
Fresh Ginger
0.5 tbsp
Fresh Garlic
0.5 tbsp
Cold Pressed Olive Oil
0.5 tsp
Bay Leaf
1 leaf
Black Pepper
2 peppercorns
Cinnamon
1 inch
Step-by-step instructions to cook
Prep
Pressure cook the washed and cleaned chicken with torn bay leaf, cinnamon, black pepper and enough water for 3 whistles. Allow the cooker to release pressure naturally before opening the lid.
Remove the meat from the bones, shred it and discard the bones.
Cooking
Heat a deep pan with oil, and sauté ginger and garlic for about a minute.
Add carrots and corn and sauté for another minute.
Strain the chicken stock into the pan, boil and cook the corn and carrots until tender.
Add salt and the shredded chicken, turn off the heat and cool down slightly.
Add lemon juice of a lemon and serve.
Nutrition information
(per serving)
Carbs
2.5
Proteins
5.3
Fats
4.1
Fiber
0.3
67
kcal
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