Chicken Broth

  • Serves: 4 people
  • Cooking: 1 hour 30 min

Healthy, light and perfect for the flu. To enhance the flavour of the soup add a squeeze of lemon.

Ingredients

Directions

  1. Start off by blanching the chicken bones in boiling water to sanitize them thoroughly.
  2. In a separate large soup pot, heat 2 tablespoons of olive oil and pan fry the onions until translucent.
  3. Add the chili, garlic, coriander and the chicken bones.
  4. Fill up with water and bring to the boil for 50 minutes, just before serving take out chicken bones and re correct seasoning.
  5. Reheat and serve hot with the cubed carrots.
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