Ginger and chicken soup

Ginger and chicken soup

Total: 45 min. | Active: 45 min.
Nutritional value / person: 214 kcal
, Fat: 2 g
, Carbohydrate: 24 g
, Protein: 23 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 ½ litres chicken bouillon
2 ginger shots (each approx. 65 ml)
½ tbsp fish sauce
1 tbsp soy sauce
1 garlic clove, pressed
1 green chilli, deseeded, finely chopped
2 star anise


2 chicken breasts (each approx. 150 g)
75 g perfumed rice, washed
2 spring onions incl. green parts, cut into rings, greens set aside
½ courgette, shaved into thin strips using a peeler
1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
1 bunch coriander, roughly chopped
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How it's done

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Bring the stock to the boil along with all the other ingredients up to and including the star anise.


Add the chicken breasts, cover and simmer for approx. 10 mins., add the rice and spring onions to the soup, cover and simmer for approx. 20 mins., stirring occasionally. Remove the chicken, pull apart using two forks, return to the soup with the spring onion greens, courgette, lime zest and juice, heat gently. Scatter the coriander over the top.

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