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This quick and easy recipe for chicken soup uses ingredients readily available or even leftovers from the Sunday roast, which adds even more flavour.
¼ cup ginger, freshly grated or shredded
2 carrots, grated
3 spring onions, green and white separated, sliced lengthways
2L / 68fl.oz chicken stock, homemade is best
½ cooked chicken, shredded
2 tsp soy sauce or more to taste
2 tsp fish sauce or to taste
2 tsp Extra Virgin Sesame oil
1 cup coriander
Salt and pepper to taste
To garnish
Coriander and sliced spring onions
- Place the stock, white parts of the spring onions and ginger into a large saucepan and bring to a boil.
- Add the chicken, soy, fish sauce, sesame oil, simmer 2-3 minutes.
- Adjust seasoning with salt and pepper.
Ingredients
¼ cup ginger, freshly grated or shredded
2 carrots, grated
3 spring onions, green and white separated, sliced lengthways
2L / 68fl.oz chicken stock, homemade is best
½ cooked chicken, shredded
2 tsp soy sauce or more to taste
2 tsp fish sauce or to taste
2 tsp Extra Virgin Sesame oil
1 cup coriander
Salt and pepper to taste
To garnish
Coriander and sliced spring onions
Directions
- Place the stock, white parts of the spring onions and ginger into a large saucepan and bring to a boil.
- Add the chicken, soy, fish sauce, sesame oil, simmer 2-3 minutes.
- Adjust seasoning with salt and pepper.
