Golden yellow chicken soup

Ingredients for 4 servings:

• 1 soup chicken, ready to cook, preferably from the farmer
• 1 onion(s)
• 1 garlic clove(s)
• 1 bulb(s) of ginger
• 1 large carrot(s)
• 2 cloves
• 1 bag of saffron
• 1 tsp salt
• 1 tsp chili flakes
• 2 bay leaves
• 250 g carrot(s)
• 1 bunch of spring onions
• 200 g basmati rice
• Madras curry powder
• Soy sauce
• pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

my secret weapon against colds!

Clean the chicken, cover with water in a pressure cooker, and bring to a boil. Slice the carrot lengthwise, halve the onion, and slice the unpeeled ginger into strips. Add all ingredients except the bay leaves. Cook over medium heat for one hour. Meanwhile, slice the remaining carrots and spring onions diagonally. Cook the rice in a separate pot according to the instructions. Once cooked, remove the chicken and strain the broth, squeezing the ginger slices over the broth. If desired, remove the chicken from the bones and return it to the broth. Add the vegetables, top up the broth with 1 liter of water, and simmer gently for another 20 minutes (without pressure!). Season to taste with curry powder, soy sauce, pepper, and nutmeg. Serve the rice directly onto the plates and pour in the chicken broth. This soup is my son’s favorite when he has a cold. I’ve even resorted to using fresh chicken in a pinch because I couldn’t find any chicken for soup. If you don’t like rice, you can also use pre-cooked vermicelli or glass noodles.