Asian Chicken Soup

If there is one dish, you constantly find on our table during winter, it is chicken broth. I truly believe in it’s immune-boosting benefits and I try to always have a homemade stock in my fridge. The variations how to eat chicken broth are countless. Today it is a rainy day, it get’s colder and I feel like adding ginger to the broth. Because ginger is my second magic bullet in wintertime to fight all the virus and colds flying around.



I get my chicken at the local market and I usually by one or two carcasses. There is no need to cook a whole chicken, unless you want to have a lot of meat in the end. Carcasses means a chicken without the breast, the legs and the wings. Cook it with the basic soup vegetables (carrot, leek, celeriac and one onion) to get a basic broth. From here on you can make all the variations you want.


Since my whole family is out of house during the day, I am often happy to make myself one bowl of fresh soup. Because it is so easy to forget to eat warm for lunch when you are sitting at your desk editing, writing, organizing…


Basic Chicken Broth

  • 2 organic chicken carcasses
  • 1 onion
  • 1 piece of leek
  • 2 carrots
  • 1/4 celeriac
  • 1 bay leaf
  • some slightly grounded peppercorns
  • 3-4 liter water

Wash and dry your carcasses. Cut the onion in two half and put them into the hot pot (without oil) and let roast for 1 minute. This will give your soup a nice taste and a beautiful color. Roughly cut all the vegetable and add with the water, the spices and the carcasses to the pot. Let it start to boil and turn down the temperature. Let it simmer for 1-2 hours. Skim the foam in the first 20 minutes, therefor you will get a clear soup and the taste will be slightly sweeter. Strain the broth and let cool down, unless you want to use it straight away. Take off the meat from the carcasse and use it in the soup or as a salad.



Quick asian chicken soup for 2

  • 1 liter chicken broth
  • 2 kaffir lime leafs
  • Salt
  • 3 cm fresh ginger
  • 1 stack lemongrass
  • 100 g Mie-Noodles
  • 2 hand full frozen peas
  • 2 hand full frozen green beans
  • 1 Carrot
  • 1 small zucchini
  • Meat from the chicken broth ( sea recipe above)
  • 1 small chili

Cut the ginger and lemongrass in rough pieces and add withe the kaffir lime leaves to the chicken broth. Let simmer for at least 10 minutes. Add some salt to your taste. Skim the spices. Separately cook the mie-noodles, skim and divide to two bowls. Add the peas and beans to the broth and cook for 4 Minutes, adding the filly chopped carrots and zucchini and the meat for the last minute. Serve it over the noodles and add chili to your taste.


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