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


2 chicken breasts (each approx. 150 g)
75g 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
1bunch coriander, roughly chopped
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How it's done


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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