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🍽️ Golden Yellow Chicken Soup

320 kcal · 120 min · 4 servings

Ingredients

• 1 soup chicken (ready for the kitchen, preferably from the farmer)
• 1 onion(s)
• 1 clove of garlic
• 1 piece of ginger
• 1 large carrot(s)
• 2 clove(s) of spice
• 1 bag of saffron
• 1 tsp salt
• 1 tsp chili flakes
• 2 bay leaves
• 250 g carrot(s)
• 1 bunch of spring onion(s)
• 200 g basmati rice
• Madras curry powder
• soy sauce
• pepper
• nutmeg (freshly grated)

Instructions

1. 1. Rinse the chicken thoroughly.
2. 2. Place the chicken in a pressure cooker.
3. 3. Cover the chicken with water.
4. 4. Bring the water to a boil.
5. 5. Cut one carrot in half lengthwise.
6. 6. Halve one onion.
7. 7. Slice one unpeeled piece of ginger.
8. 8. Add the chicken, the prepared vegetables, the bay leaves, and the remaining ingredients to the pot.
9. 9. Cook the soup on medium heat for one hour.
10. 10. In the meantime, cut the remaining carrots into diagonal pieces.
11. 11. Cut the spring onions into diagonal pieces.
12. 12. Cook the rice in a separate pot according to the package instructions.
13. 13. Remove the chicken from the pot after the cooking time.
14. 14. Strain the broth.
15. 15. Squeeze the ginger slices over the broth to release the flavor.
16. 16. Remove the meat from the bones.
17. 17. Return the meat to the broth.
18. 18. Add the prepared vegetables to the broth.
19. 19. Top up the broth with one liter of water.
20. 20. Let the soup simmer gently for another 20 minutes.
21. 21. Cook the soup without pressure.
22. 22. Season the soup with curry powder.
23. 23. Season the soup with soy sauce.
24. 24. Season the soup with pepper.
25. 25. Season the soup with grated nutmeg.
26. 26. Place the rice directly onto the plates.
27. 27. Pour the hot chicken broth over the rice.

Nutrition per serving

• kcal: 320
• Protein: 28 g · Fett/Fat: 8 g · Carbs: 40 g