Chicken soup

For many chicken soup is comfort food for cold winter days, especially if one is suffering from a flu. This antioxidant- rich soup may even help to prevent winter infections.

4 servings

2 tbsp. olive oil
2 chicken breasts, cut into about 3x3 cm chunks
2 carrots, sliced
1 onion, chopped
2 cloves garlic, minced
1 litre vegetable stock
100 ml brown rice, instant cooking
2 handfuls of chopped Savoy cabbage
3 cm piece of fresh root ginger
1 tsp ground turmeric
½ tsp Piment d’Espelette or medium hot chilli flakes
2 spring onions, thinly sliced
Chopped parsley

Warm the olive oil over medium heat in a heavy casserole, cocotte. Cut the chicken into chunks and fry in the casserole until golden brown on all sides. Add the onion and garlic to the casserole and continue sautéing for a few minutes. Add the vegetable stock, bring to the boil, then reduce to simmering.

Slice the carrots, microwave for a few minutes until al dente, and add to the casserole. Peel and finely chop the ginger, then add to the casserole. Add the turmeric, Piment d’Espelette, brown rice, and the chopped Savoy cabbage. Cover and simmer for 30 minutes.

Divide the soup into bowls and decorate with spring onions and parsley. Leftovers can be frozen.