Chicken And Ginger Soup

• 1 None chicken (about 3 lbs)
• 2 None onions, unpeeled, halved
• 1 lb carrots, 1 cut into large chunks, remainder peeled and cut into sticks
• 1 tbsp butter
• 2 oz fresh root ginger, peeled and very finely diced
• 1 None red, 1 yellow and 1 green pepper, deseeded and cut into strips
• 1 None red chili, deseeded and finely chopped
• 1 lb broccoli, cut into small florets
• 3 sprigs cilantro, chopped

1. Bring a large pot of salted water to a boil and add the chicken, onions and carrot chunks. Season with salt and black pepper, cover and simmer for 1 hour 30 mins.
2. Remove the chicken, onions and carrot from the stock. Remove the skin and bones from the chicken and tear the meat into bite-sized pieces.
3. Melt the butter in a saucepan and saute the ginger for 1 min. Add the carrot sticks, peppers and 6 cups of the chicken stock. Bring to the boil, add the chili and season with salt and black pepper. Simmer for 30 mins.
4. Add the broccoli and chicken and simmer for 10 mins. Add the coriander and taste and adjust the seasoning.

chicken, onions, carrots, butter, fresh root ginger, red, red chili, broccoli, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/17532 (may not work)