Chicken soup
A chicken soup with ginger, leeks, cardamom and soy sauce, poured over cooked noodles.
This comforting chicken soup is simmered with ginger, leeks and cardamom, then poured over noodles and served hot.
Ingredients
1 kilo chicken
2 slices ginger
2 tablespoons olive oil
1 large onion
3 leek leaves
1 bell pepper
A little flour
6 cardamom pods
Salt and pepper
1 tablespoon soy sauce
2 tablespoons ajinomoto
1 packet (200 grams) noodles, already cooked
Method
Put the chicken in a pot and add 8 cups of water.
Finely chop the ginger and add it.
Cook until the chicken meat is soft.
Take the chicken out and cut the meat into long, thin strips.
Put the bones back in and cook until the liquid comes down to 3 cups.
Strain it well and set the broth aside.
In another pot, cook the onion gently until soft.
Add the leeks and cook again.
Pour in 2 cups of the chicken broth and cook for a further 5 minutes.
Add the chopped bell pepper and the crushed cardamom.
Mix the soy sauce and the flour well with the remaining cup of chicken broth, then add it to the pot on the stove.
Finally, add the salt, pepper, ajinomoto and chicken meat, and cook for about 2 minutes.
Pour the soup over the cooked noodles and serve.
